Pork hock and peanut stew (khuy chan lon ham voi lac)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Fresh pork hocks | |
| 1 | Smoked pork hock or ham | |
| Hock | ||
| ⅓ | cup | Fresh peanuts -- blanched |
| 4 | xes | 1-inch slices peeled ginger |
| ½ | \" thick | |
| 2 | larges | Green onions |
| 6 | pints | Water |
| Salt | ||
Directions
1. Put the fresh and smoked hocks, peanuts, ginger, and green onions into a large, heavy pot together with the water and bring to a boil over a high heat. Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2½ hours, stirring 2. Skim off scum and season with salt to taste. Discard the ginger, green onions, and the hock bones, if so desired. The meat may be served in chunks or cut into small pieces. Serve hot with a dip of Nuoc Mam sauce with a sprinkling of ground Szechuan
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books