Cambodia - Cambodian Sweet Soup

Cambodian Sweet Soup

Servings: 4-5 persons

Prep time: 30min

Cook time: 2-3 hours

(cook time recommended for full taste, however 30 minutes will do)

Total Time: 1-4 hours (variable based on choosen cook time)

Ingredients

-       6-8 boiled eggs, peeled

-       1.5-2 lbs pork, cut into chunky cubes

-       fish sauce

-       soy sauce

-       pepper, salt

-       1-1.5 cups sugar

-       bamboo shoots, rectangular/ squarely sliced thin

Directions

1. Bring about 3-4 cups of water to a roaring boil

2. Add enough soy sauce to make a dark brown color

3. Add a couple dashes of pepper

4. Add a dash of salt

5. Add sugar until sweet (the soup, not you!)

6. Add enough fish sauce to taste (usu about 1.4 cup)

7. Add about 5-7 tbps of soy sauce

At this point you should be smelling a very beautifull smell. The soup should taste sweet, but not so sweet you can't taste the tinge of fish sauce you added.

-       Add the boiled eggs to the soup, let boil for about 15 minutes then add the cubed pork.

-       Add Bamboo slices to soup and let boil on medium for about 30 minutes.

-       You should notice that the eggs are taking up a shiny delicatable brown color.

-       The soup should smell slightly different.

-       When eggs are a nice brown color, the soup is ready to serve.

It IS STRONGLY recommended that you let the soup simmer on a low heat for about 2-3 hours. The eggs and pork will absorb the flavor better. The soup will taste sweeter and more tasty because of the water that has evaporated. Serve with a plate of hot steamy rice. Use laddle to cover rice with soup sauce.