Pork Ribs and Bamboo Soup

Name: Pork Ribs and Bamboo Soup (Gaeng Jeut Graduk Muu Nor Mai)
Cuisine: Thailand
Ingredients: 1 medium (about 300 g/10 oz) bamboo stalk; 500 mL (2 cups/16 fl oz) chicken stock; 200 g (7 oz) pork ribs (tips and cartilage) cut into 3 cm (1½ in) pieces; 200 g (7 oz) pork ribs (tips and cartilage) cut into 3 cm (1½ in) pieces; 1 bunch Asian celery; 100 g (4 oz) oyster mushrooms; 30 mL (2 tablespoons) oyster sauce; 1 teaspoon white peppercorns, ground; 2 tablespoons fresh coriander (cilantro) leaves

Gaeng Jeut Graduk Muu Nor Mai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE SUCCESS OF this soup lies in the somewhat bitter flavour of the bamboo. This is very much a peasant soup, where a minimum of technique is required, but the flavour combination is anything but coarse. This soup with some Prawn Paste Relish and a thick red curry make a wonderful combination.

Ingredients

1 medium (about 300 g/10 oz) bamboo stalk
500 mL (

Asia
Thailand
Soup
South East Asia

Method

Peel and finely slice the bamboo stalk; wash it and then blanch it in boiling salted water; drain and refresh. Bring some fresh salted water to the boil, then add the blanched bamboo and simmer it for about 10 minutes, or until tender and not too bitter.

In a medium pan bring the stock to a boil. Add the pork ribs and simmer for about 20 minutes, or until tender, skimming regularly to r