Green Duperreanum with Pork Rib Hotpot
The greasiness, fragance and crustness of pork marrow and ribs, cooked in slightly sour broth base, added with hot chilly sauce is a fantastic option in the cold days
![Green Duperreanum with Pork Rib Hotpot Green Duperreanum with Pork Rib Hotpot](https://www.unileverfoodsolutions.com.vn/dam/global-ufs/mcos/phvn/vietnam/calcmenu/recipes/VN-recipes/red-meats-&-red-meat-dishes/green-duperreanum-with-pork-rib-hotpot/main-header.jpg)
Ingredients
Preparation
-
Morning glory 100.0 g
-
Chinese Cabbage 100.0 g
-
Stalks elephant ear slide 50.0 g
-
Tomato cut wedges 80.0 g
-
Fresh noodle 300.0 g
Hotot stock preparation
-
Green duperreanum 50.0 g
-
Pork rip cut into small cube 2000.0 g
-
Taro cut in to cube 800.0 g
-
Fish Sauce 10.0 ml
-
Rock Sugar 5.0 g
-
Shallot slide 20.0 g
-
Sawleaf cut finely 80.0 g
-
Carrot slide 120.0 g