Nyob Zoo Foodies!

A simple and comforting Hmong Meal: Pork bones with cabbage soup. In Hmong Leeg we call this dish pob txhaa npua hau ntsug zaub qhwv. Pob txhaa npua means pork bones. Hau means to boil and zaub qhwv means cabbage. A perfect meal to have on a rainy day. Keeping it simple as it can be since a lot of authentic Hmong dishes are fairly simple but also very comforting. Hope you all enjoy cooking this meal with me. And don’t forget that pepper dip!

Let me know what your go-to Hmong meal is. 🙂

Main Ingredient

Pork Bones: My favorite pork bones for this soup are the ribs and pork neck. It contains just enough meat to fat ratio and cooks up well. Fresh pork is always the best choice if you can get a hold of them. Pork bones gives this soup more depth. I highly recommend using pork bones and not just the meat.

Wash them well and marinade with salt overnight will ensure the pork is flavorful. Make sure to skim out the scum for a cleaner broth

Cabbage and Ginger: A great combo to go with pork
Boil, season & enjoy!
And don’t forget the pepper dip! It is essential in a Hmong meal.

Enjoy with rice, pepper dip, and an empty stomach to fill up this yummy yet simple dish.

ENJOY!

Pork Bones w/ Cabbage Soup [Pob txhaa npua hau ntsug zaub qhwv]

Serves: 6-8 Prep Time: 10 minutes Cooking Time: 25-30 minutes 25-30 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1.5 lbs pork rib meat [bone on] cut into smaller pieces
• 1.5 lbs pork neck bones
• 2 tsp of salt to marinade the pork bones
• 8 cups water
• 1 small cabbage head (rough chopped)
• 3 inch fresh ginger (sliced)
• 1 tsp salt for the soup
• 1 tsp mushroom seasoning (Po Lo Ku brand)
• ---PEPPER DIP---
• 10 Thai chili pepper (frozen)
• 2 garlic cloves
• 1/2 tsp salt (add less if you desire)
• 1/4 tsp mushroom seasoning (optional)
• 1/2 lime (juiced) about 1 tbsp (add more or less depends on you)
• 2 tbsp fish sauce (3 crab brand)
• Cilantro and green onion (add as much as you please)

Instructions

1. Wash the pork bones and drain well. Season with 2 tsp of salt, mix well, and cover. Let it marinade for up to 2 hrs or overnight. I like to marinade it overnight.

2. Transfer the pork bones into a pot with 8 cups of water. Let it simmer for at least 25-30 minutes. Skim off any unwanted scum/ fat as it simmers for a clearer broth. After 25 minutes, transfer the bones into another clean pot with a strainer over it. Pour the broth over the strainer to strain out any unwanted residue. Let it come to a boil again and add in the sliced ginger. Simmer for 2-3 more minutes. Then add in the chopped cabbage. Cook until the cabbage are just wilted. Don't overcook them or else they will get mushy. Taste, adjust the seasoning and it is ready to serve.

3. PEPPER DIP: In a mortar and pestle, add in the chili peppers, garlic cloves, salt, mushroom seasoning and pound until they are all mashed up. Transfer the pounded chili/garlic into a bowl and add in the lime juice, fish sauce, and chopped cilantro/green onion. Taste and adjust.

Serve the soup with a side of fresh rice and pepper dip. Enjoy!

-CHawjCreations

Notes

Ginger is added to reduce the porky smell. You can also add lemongrass or other herbs if you desire. Use other pork bones of your choice. I like pork ribs and pork neck bones.