- 200g Pork ribs
- 150g Morning Glory Vegetable
- ½tbsp Tamarind (Mixed with water)
- 1tbsp salt
- ½ Khmer Ingredient
- 1tbsp fish sauce
- 2-3 Red chills
Pound the Khmer Prohok until it is a minced paste
In a pot add in the pork ribs, Khmer Kreung, Khmer Prohok, fish sauce, ½ the tamarind, sugar, salt, mix it and let it rest for 5mins. On high heat, stir the meat and cover for about 1minutes.
Check on the meat and stir to avoid burning. After 2mins, you can add in the morning glory vegetable then cover for 1 minutes.
After 5mins, add in the stems and the other ½ of tamarind. Then add in the leaves and red chilled mix well.
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