Pork Bone Soup

Pork Bone Soup

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Credit: Brad Farmerie, Executive Chef, Public, Saxon + Parole, New York; The Thomas, Napa, California
The National Culinary Review, January 2015


10 lbs. pork bones
6 stalks lemon grass
2 onions
2 carrots
1 stalk celery
3 thumbs ginger
1 cup smashed garlic
4 gallons water
1 cup fish sauce
1 can coconut milk
Handful kaffir lime leaves
Chinese five-spice powder, as needed
Glass noodles, blanched, as needed
1 bunch cilantro, picked
Green peas, as needed
Chilies, as needed


1) Brown bones; reserve.

2) Combine lemon grass, onion, carrot, celery, ginger and garlic; brown. Add browned bones, water, fish sauce, coconut milk and lime leaves. Simmer 2 hours over medium heat.

3) Strain. Serve with garnishes: Chinese five-spice powder, glass noodles, cilantro, peas and chilies.


32 servings


Pork, Soup, The National Culinary Review

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