The Laotian Pork Cabbage Sour Soup (Kaeng Som Kalampi) recipe has been passed down by Phia Sing, a royal chef and master of ceremonies to the kings in Laos, who was responsible for preparing food for the Imperial family before the disappearance of the Laotian monarchy.
This pork cabbage soup is one of Phia Sing’s simpler recipes, but no less delicious. Thanks to its tangy taste, it makes a great starter or an appetizer.
- 2 lb pork bones with meat
- ½ chopped small cabbage
- 2 spring onions
- 1 stalk large lemon grass
- 1 sliced large tomato
- Fish sauce to taste
- Salt to taste
Separate the bulb of the spring onion from its leafy green part. Use the bulb whole – remember to wash its roots of any sandy bits – for boiling in the soup. Finely chop up the green leafy part for garnishing.
- Boil the pork bones in 6 cups of water. Add some salt. Once the water begins to boil, impurities such as the blood from the bones and the meat will float to the top. Pour away the water and rinse the pork bones thoroughly.
- In a clean pot, boil up 10 cups of water and add the cleaned pork bones together with the bulbs of the spring onions, the lemongrass, cabbage and tomato. Simmer on low heat for 2 hours, making sure to remove any impurities which may float to the top.
- Add fish sauce and salt, according to taste.
- Ladle the soup into bowls and garnish with the chopped spring onions before serving.