Vietnamese Pork Bone and Green Papaya Soup (Canh Du Du)
A slow-cooked pork and papaya soup offers a rich broth extracted from pork bones, infused with garlic, ginger, shallots, and fish sauce.
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Instructions
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Clean pigs' feet, remove any hair with a kitchen torch if needed, then chop into serving pieces.
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Boil the chopped pigs' feet in water for 10 minutes; drain and rinse thoroughly.
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Transfer pigs' feet to a slow cooker. Add garlic, ginger, shallot, 2 tbsp fish sauce, 1 tsp sugar, and water to cover, ensuring space remains for the papaya.
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Cook on high for 2 hours, then reduce heat to low and continue cooking for 5 more hours.
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Halve green papaya, scoop out seeds and fibrous center, peel, and cut into 2-inch cubes.
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Taste the broth; adjust fish sauce and sugar as needed.
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Add papaya to the slow cooker, stir if possible, and cook for an additional hour.
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Taste the broth again, adjust seasonings if necessary, then stir in scallions and serve.