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Sunday, July 16, 2017

Pork Sotanghon Soup



INGREDIENTS:

1 bunch bean thread (sotanghon)
1/2 onion, minced
½ cup ground pork or left-over bola-bola, mashed
6-8 pieces fish balls, sliced (I prefer Dodo brand)
chicken broth
salt and pepper
1 fried scrambled egg, sliced
fried garlic
green onions (optional)

PROCEDURE:

Soak the bean thread in hot water. Drain.
Saute onion and add ground pork. Add broth, salt and pepper. Bring to a boil then add fish balls. When fish balls starts to float add sotanghon. Let it boil and turn off heat.
To serve, garnish with green onions, sliced scrambled egg, pepper, fish sauce and fried garlic to taste.

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