Keng om - Braised soup
Updated: May 8, 2021
Keng om is a very fragrant soup which accompanies par excellence, the lap xin song khuang.
For 4 persons
50 g beef shank, thinly sliced
5 g of galanga
4 culantro (eryngium foetidum) stems, slightly crushed
1 clove garlic, minced
2 tablespoons of minced shallots
2 tablespoons of fish sauce
¼ teaspoon of salt
50 g phak i leut (piper lolot), cut into pieces of 2 cm
40 g of thoun (galadium), peeled and cut into pieces of 1 cm
40 g cooked pig's blood, cut into cubes of 1 cm
20 g of tripe, cooked in water and sliced
4 teaspoons of chopped green onions
In a saucepan, brown the meat, galanga, culantro stems, garlic and shallots over low heat for 5 minutes, sprinkled with fish sauce and 2 tablespoons of water.
Moisten with 700 ml of water, salt and simmer for 30 minutes with the lid closed.
Remove the meat, the culantro stems and the galanga.
Add the phak i leut, thoun, pig's blood and tripe and cook for another 5 minutes.
Garnish with green onions before serving.