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500g
500g
250g
2.5 liters
1
2
1 teaspoon
1 tablespoon
250g
1
2 cups
1 tablespoon
1
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Chicken bones
Lean stewing beef
Pork chops, fat removed
Water
Medium onion, finely diced
Tomatoes, diced
Salt
Dried tamarind pulp
Sweet potato, cut into chunks
Large daikon, thinly sliced
Shredded Chinese cabbage
Fish sauce
Lemon, cut into wedges to serve
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Method :
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Place the chicken bones, beef, pork chops and water in a large pan.
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Stir in the onion, tomato and salt.
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Bring the pan to the boil, then cover and simmer for 2 hours.
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Remove the chicken bones, beef and pork.
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Allow the beef and pork to cool and discard the chicken bones.
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Pour 2 tablespoons boiling water over the tamarind pulp and soak it
for 10 minutes.
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Stir and press the tamarind pulp with a spoon until it is fully
dissolved, then strain it into the soup.
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Discard any seeds and fiber.
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Dice the beef. Cut the meat from the pork chops, slice it finely and
discard the bones.
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Return the meat to the soup. Add the sweet potato and radish and
simmer for 20 minutes.
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Add the cabbage and fish sauce and serve immediately with lemon
wedges.
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