Cambodian Hearty Beef Neck Bone and Pork Bone Garden Variety Soup
Sreyda recipe - Cambodian
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pound beef neck bones
- 2 pound pork bones
- 1 pound beef meatballs
- 10-12 cups of water
- 1 medium daikon radish (peeled and cut into cubes)
- 2 carrots (peeled and sliced)
- 1/2 small Napa cabbage (chopped)
- A handful of collard greens (chopped)
- 1 bunch enoki mushrooms (cleaned and trimmed)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 2-3 tablespoons chicken bouillon
- 3 tablespoons fish sauce
- Salt and pepper to taste
- Rice for serving (optional)
Instructions
- 1
Rinse the bones under cold water to remove any loose particles. Trim off excess fat if needed.
- 2
Bring a large pot of water with a teaspoon of salt to a rolling boil. Ensure there's enough water to fully submerge the bones.
- 3
Submerge the bones in the boiling water for about 5-10 minutes. As the bones boil, impurities will rise to the surface. Skim off any foam or impurities with a ladle or spoon.
- 4
After parboiling, remove the bones and rinse them under cold water. This step further removes any remaining impurities.
- 5
You can now use the parboiled bones to make your soup.
- 6
In a large pot, add fresh water, smashed garlic, and bring the beef neck bones and pork bones to a boil. Skim off any foam that rises to the surface. Reduce heat and let it simmer for about 1 hour until the bones are tender.
- 7
Add any desired meatballs. Season the soup with chicken bouillon, fish sauce, and pepper. Adjust the seasoning to your taste.
- 8
Add sliced daikon, carrots, and onion to the pot. Continue simmering for an additional 15-20 minutes until the vegetables start to soften.
- 9
Add Napa cabbage, collard greens, and enoki mushrooms to the pot. Simmer until the greens are wilted and mushrooms are cooked, about 5 minutes.
- 10
Remove the bones from the soup. You can extract any remaining meat from the bones and add it back to the soup if desired.
- 11
Serve the Cambodian beef and pork bone soup hot, garnished with fresh cilantro. If desired, you can serve it over rice noodles or rice.
- 12
Enjoy this hearty Cambodian beef neck bone and pork bone soup!