Hmong-style Offal Soup

Ingredients

In the Hmong adaptation of Offal Soup, we incorporate traditional Hmong spices and herbs to infuse the dish with unique flavors. The original Nigerian version may use different spices and cooking techniques, but we have modified the recipe to align with the taste preferences and ingredients commonly found in Hmong cuisine. We alse have the original recipe for Offal Soup, so you can check it out.

• 500g (1.1 lb) offal meats (tripe, liver, heart), cleaned and sliced 500g (1.1 lb) offal meats (tripe, liver, heart), cleaned and sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 cups (950ml) beef or chicken broth 4 cups (950ml) beef or chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the sliced offal meats to the pot and cook until browned.
3. 3.
   Pour in the beef or chicken broth and water. Add the bruised lemongrass stalks. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
4. 4.
   Add the sliced carrots, chopped bok choy, and sliced mushrooms to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
5. 5.
   Stir in the fish sauce, soy sauce, lime juice, salt, and pepper. Adjust the seasoning according to your taste.
6. 6.
   Remove the lemongrass stalks from the soup.
7. 7.
   Serve the Hmong-style Offal Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Offal meats — Ensure the offal meats are thoroughly cleaned before slicing. Soaking them in cold water with a splash of vinegar can help remove any residual odor.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.

Tips & Tricks

• If you prefer a spicier soup, add a small amount of chili paste or sliced chili peppers.
• For a heartier meal, serve the soup with steamed rice or noodles on the side.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you're unable to find fresh lemongrass, you can use lemongrass paste or dried lemongrass as a substitute.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop further, making it even more delicious the next day.

Serving advice

Serve the Hmong-style Offal Soup in individual bowls, allowing each person to garnish their soup with fresh cilantro according to their taste. Accompany the soup with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced offal meats, colorful vegetables, and fragrant herbs in an appealing manner within the soup. The vibrant colors and enticing aroma will make the dish even more inviting.