• 1/4 Lbs pork
  • 1/2 Cup pork fats
  • 1 Cup spleen
  • 1 Cup liver
  • 1 Cup heart
  • 4 Gloves garlic
  • 1 Thumbsize ginger ginger
  • 5 Cups rice water
  • 3 Tablespoon fish sauce
  • 1 medium-sized onion
  • 3 Stalks spring onions
  • 1 pack misua

Mix of pork meat and innards, spleen, hearts and liver cook in  a rich pork-based broth filled with Chinese vermicelli noodles and topped with fried pork, and green cut slice green onions. 

Directions :

  • Put pork fat into a cooking pan and add small amount water.
  • When oil render, remove the fat and set aside.
  • On the same pan sauté the ginger, garlic and onion in pork fats.
  • Add the liver, heart, spleen, pork meat and brown slightly.
  • When pork is slightly brown, sauté for a few minutes.
  • Seasoned with fish sauce, stirring and let it boil.
  • Add a small amount of water, cover and simmer.
  • When meats are tender, add the rice water and spring onion.
  • Cover and let it boil for another minutes
  • Add misua and cook for another 2 minutes.
  • Top with brown pork fats and sprinkle with chopped spring onions.

Cooking Tips :

  1. Do not overcooked misua to prevent from getting lumpy.
  2. You can add any pork innard of your choice.
  3. Boil pork bones and use the broth to replace rice water for tasty flavor.
  4. Start by adding 2 tablespoon of fish sauce, until you reach the desired taste.

Watch Batsoy cooking video :

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