Pauline Nguyen, Luke Nguyen, Mark Jensen

Crab and Pork Hock Stock Base for Banh Canh Cua Gio Heo

Name: Crab and Pork Hock Stock Base for Banh Canh Cua Gio Heo (Nước Lèo Cua Giò Heo)
Yield: Makes 5 litres (175 fl oz/20 cups)
Cuisine: Vietnamese
Ingredients: 10 spring onions (scallions); 10 spring onions (scallions); 2 white onions, cut in half; 50 g (1¾ oz) dried shrimp (washed and strained); 1 teaspoon black peppercorns; 5 litres (175 fl oz/20 cups) chicken stock; 200 g (7 oz) crab claw meat; 140 g (5 oz/½ cup) salt, plus 3 teaspoons extra; 2 tablespoons fish sauce; 2 tablespoons sugar; 3 garlic cloves, crushed; 1 tablespoon vegetable oil; 2 teaspoons crab paste with bean oil (from Asian supermarkets); 2 teaspoons crab paste with bean oil (from Asian supermarkets); 1 kg (2 lb 4 oz) pork leg, skin on; 1 pork hock

Nước Lèo Cua Giò Heo

Preparation info

Makes
5 litres

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

1 pork hock
1 kg (2 lb 4 oz)

Asia
Vietnam
Stock
Gluten-free
South East Asia

Method

Chop the pork hock in half lengthways with a large cleaver. Soak the pork leg and hock in 4 litres (140 fl oz/16 cups