Keng Kalampi Jak (Cabbage Soup with Minced Pork)

  • 1 ½ lb lean pork bones
  • 6 bulbs spring onions
  • 2 bunches of cilantro
  • ½ lb lean minced pork
  • ¾ sliced medium cabbage, or 4 cups
  • 10 finely sliced shallots or small onions
  • 1 large egg
  • 1 tsp ground black pepper
  • ½ bunch finely chopped cilantro for garnishing
  • Salt to taste

  1. Cut off any fat from the pork bones. Boil the bones in water and 2 Tbsp of salt on medium heat. When it starts to boil, a layer of impurities will float to the surface of the water. Remove the pot from the heat and rinse the bones under running water until they are clean.
  2. This initial cleansing process is crucial for preparing pork for soup as it removes the blood and all the other impurities. This extra step ensures a clear and delicious soup.
  3. Cut off the roots of the spring onions and discard. Cut the spring onions into half. Do the same with the cilantro.
  4.  Using 10 cups of water, put the pork bones to boil once again. Add the spring onions, cilantro and 2 Tbsp of salt. Start off on medium heat. When the water starts to boil, turn the flame down to low and allow the soup to simmer.
  5. Simmer for about 2 hours or until the meat separates easily from the bones.
  6. Strain the soup into another pot. Discard the pork bones, spring onions and cilantro.
  7. Boil up the soup again. As it starts to boil, put it on a low flame and allow to simmer.
  8. Add the cabbage, the shallots and the fish sauce.
  9. As the soup starts to simmer, use a teaspoon to add the minced pork, about a ¼ tsp scoop at a time.
  10. Allow the soup to simmer for 5 minutes until the vegetables and minced pork are cooked.
  11. Beat the egg in bowl. Pour the egg in bit by bit, while stirring the soup with a ladle. This will give the soup a cloudy look.
  12. Add salt to taste.
  13. Serve the soup hot, with the finely chopped cilantro and black pepper sprinkled on top. It goes well with plain boiled rice and also with any chicken or fish dishes.