Pork rib soup with mung bean
I learned this from my husband’s family on Tet vacation. My mother prepared some ingredients to wrap Banh Chung, separated the mung bean husks, steamed it softly and then mashed, seasoned with seasoning powder, pepper and MSG. Because there is still a leftover mung bean, my mother has stewed some pork ribs and adds mungbean together. That is how “pork rib soup with mung bean " was born. The soup has a fatty taste of beans; I tried once and felt in love since then. Back to Saigon, I try to make it, but I used whole mung beans, keep the husk, soak them in cold water, and then put them into the pot, it is not only save time but also delicious.