Carrot Corn Soup with PorkShark
Red Carrot 400 g
White Carrot 200 g
Pork Shank 300 g (drain)
Sweet Dates 2 pcs.
Corn 2 pcs.
Viet Huong "Flying Lion" Fish Sauce 1 spoon
Remove the coat of corns, wash it and chop in pieces.
Remove skin of carrots, wash it and chop in pieces.
Boil 12 bowl of water, add the drained pork shank with sweet dates. Cook it for 30 minutes with high heat.
Change to medium heat for 30 minutes. Then, add corn and carrots, cook another hour. Add spice at the last and DONE!