The past couple of days discovered the magnificence of pork broth - boiling a good meaty hambone until it falls apart, straining and in the fridge overnight. In the morning, skim the fat off and you have an incredibly tasty gelatinous broth that can serve as the base for white bean and ham soup, collard greens and turnips and Bun Cha, at least, over the week. (Two soul food dishes and a Hanoi specialty.) Probably dozens of other dishes as well come to mind: cabbage soup, pea soup etc.
Posted on: Sun, 30 Mar 2014 05:28:15 +0000
Trending Topics
Recently Viewed Topics
© 2015