How to cook son mushroom soup for the Northern Tet feast with a non-stick pot

How to prepare Son mushroom soup

• 1

  Prepare the pig skin balls

  After purchasing, you will soak the pig skin balls in water mixed with rice for 30 minutes to soften them, then cut the balls into diamond-shaped pieces that are bite-sized.

  Since the balls are made from pig skin, they will still have a smell. To eliminate this odor, cut a small piece of ginger, crush it, and mix it with 100ml of white alcohol and 1 teaspoon of salt. Squeeze the ginger to extract the juice, then combine this ginger juice with the alcohol into the pig skin balls.

  Mix the pig skin balls to absorb the ginger alcohol for about 1 – 2 minutes, then rinse them clean with water. Remember to gently squeeze them to remove excess water without tearing.

  

  

  
• 2

  Prepare other ingredients

  Vegetables such as broccoli, cauliflower, carrots, kohlrabi, peas, and onions should be cleaned of dirt.

  Cut the broccoli into bite-sized pieces, peel and carve the carrots into flowers, and slice the kohlrabi thinly. After trimming the stems, cut the straw mushrooms in half or into quarters (depending on their size), then soak the mushrooms in water with a little flour for 5 – 10 minutes before rinsing and draining.

  Soak 50g of dried shrimp in a bowl with a little warm water to soften them.

  
• 3

  Pork Bone Stew

  You put a pot on the stove, add about 1 liter of water to the pot, and bring it to a boil. When the water boils, add a few slices of ginger and then blanch the bones for 30 seconds, then remove them to eliminate the odor of the bones.

  You take the pot off the heat, discard the water, and replace it with clean water, then put it back on the stove to simmer the bones. You add 1 teaspoon of salt, 1/2 teaspoon of crushed rock sugar, and a few slices of ginger into the pot, then add the pork bones and simmer over medium-low heat for 45 minutes.

  Tip:

  • Using rock sugar in the broth will help give the stew a subtle sweetness. However, if you don’t have rock sugar, you can still substitute it with regular sugar.
  • During the simmering process of the pork bones, you also need to frequently skim off the foam to keep the broth clear.

  After 45 minutes of simmering, remove the pork bones and ginger, add 1 chopped onion, and cook for an additional 15 – 20 minutes, then remove the onion as well, and strain the broth through a sieve lined with a clean cloth. Remember to skim off the foam to keep the broth clear.

  

  

  

  
• 4

  Making mushroom balls

  You will choose round, intact shiitake mushrooms, then cut off the stem, keeping only the mushroom caps to form the mushroom balls.

  Tip: If you use dried shiitake mushrooms, soak them in cold water for 1 – 2 hours so they expand evenly and retain their flavor. Then, rinse them under running water to remove dirt. Remember to keep the soaking water to make the broth.

  For fresh gac fruit, cut it open, take the flesh and seeds inside, put them in a sieve, drizzle a bit of white wine, then use a spoon to mash and press so the gac flesh separates from the seeds, and filter to get the smooth gac flesh.

  For the fresh sausage, remember to put it in the refrigerator to keep it firmer. Add about 3 – 4 tablespoons of gac flesh into the fresh sausage, then use a spoon to mix evenly so that the fresh sausage is uniformly colored and smooth.

  Use a teaspoon to take a bit of fresh sausage and place it on the shiitake caps, skillfully rolling the edges to form round, beautiful balls.

  

  

  
• 5

  Cooking the Ball Soup with Mushroom Balls

  Place a pot of broth on the stove, bring it to a gentle boil, then slowly add the mushroom balls, cooking over medium heat until the balls are cooked and float on the surface, then remove them and set aside.

  Next, add the dried shrimp to the pot, along with the pig skin and various vegetables, and cook for a few minutes. When the vegetables are just cooked, remove all ingredients and set aside.

  The broth for the soup is simmered from bones and includes vegetables, giving it a sweet and light flavor; however, you still need to taste and adjust the seasoning to see if it suits your family’s preference.

  

  

  
• 6

  Garnish and Enjoy

  Place the pig skin at the bottom of the bowl, then add the vegetables, followed by the mushroom balls and peeled quail eggs. Only when ready to eat or serve, pour the warm broth into the bowl.

  This Ball Soup with Mushroom Balls is colorful and visually appealing. The bright red mushroom balls symbolize good luck for the new year. This soup is not only beautiful to look at but also very delicious. The broth is clear with a light sweet flavor, combined with crunchy and tasty vegetables, while the mushroom balls are soft and chewy, making it extremely enticing.