Mustard greens soup pickled

In a typical Vietnamese meal, there is a meat dish, a vegetable dish and a soup called canh. The latter is often a simple soup, quick and light to accompany the rice at the end of the meal. One always begins to eat rice with meat and vegetables until it is only one or two spoonfuls of rice in the bowl. then finishes by pouring canh in the bowl to finish the remaining rice.
Canh chua dua cai is one of the favorite soups easy to Vietnamese. What we love is the balance of sweet and sour of this soup - a delicacy often found in Vietnamese cuisine.

ingredients:

- 1 tbsp. tsp vegetable oil
- 225g pork chop or pork ribs
- 1/2 onion, thickly sliced
- 1 ripe tomato, cut into wedges
- 2 cups
- 4 cups water
- 1/4 to 1 cup of liquid brine mustard greens
- 1 tbsp. tablespoons fish sauce
- 1/4 c. teaspoon salt

Now the realization:

1. Cut the pork into small pieces. Keeping bones.
2. In a saucepan, heat the oil over high heat, add the meat and bones to brown. brew time to time so that the meat does not stick to bottom of pan.
3. When the meat is golden brown, add the tomato pieces and onion and cook until softened.
4. Add the mustard greens in brine, water and 1/4 to 1 cup of liquid brine mustard greens. The amount of the latter depends on the degree of acidity you like.
5. Increase the heat to high heat to bring to a boil. Add salt and fish sauce.

Enjoy your meal!

Note:
When you choose your tomato, try taking one that is ripe to make the soup a little sweeter.