This soup is quite versatile because you have a lot of choices for ingredients. For the meat you can use chicken, pork, or beef. I prefer using pork neck bones but I had some left over chicken from another dish. You can also use ground beef or pork instead of bones. Choices of vegetables can also varies depending on your taste or whatever you have available at home. My mom usually makes it with potatoes, carrots, and sometimes beets. Beets has to be my favorite, it's incredibly sweet, but unfortunate beets are not on my weekly grocery list. For this recipe I used carrots, red potatoes, and cauliflower. Play around with the ingredients, you really can't go wrong with this recipe. Enjoy!
3 red potatoes
1/2 an onion
1. Rinse your chicken and remove some of the fat if needed.
2. Place the chicken in a pot, add about 5 quart of water an half the onion. Add half a tablespoon of salt and let the pot come to a boil. Remove the excess scum from the pot. Once the scum has been removed, turn down the heat to medium heat until chicken get cooked.
3. Wash the vegetables and cut them into desired size. I like my vegetables pretty chunky so it doesn't overcook as easily.
4. Throw in a quarter size chunk of rock sugar and a couple teaspoon of mushroom seasoning to he broth.
5. Once the chicken is done, remove from pot and let it cool enough to handle.
6. Taste the broth with 2 tablespoon of fish sauce and a couple dash of black pepper.
7. After tasting he broth throw in the carrots first and then potatoes. The vegetables should be soft enough to eat but should still have texture. Throw in the cauliflower at the very end.
8. Last minute tasting with more sugar and fish sauce if needed.
9. Serve with chopped cilantro and more black pepper.