Canh măng móng giò (Bamboo Shoot and Pig Trotter Soup)

1. Prepare and Marinate the Pork Leg

In a large pot, bring 500ml of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of vinegar, then blanch the pork leg for about 2 minutes to remove impurities.

Remove and let drain. Transfer the pork to a bowl, then marinate with:

• 1 tablespoon of fish sauce

• 1 tablespoon of ground black pepper

Mix well and let the pork absorb the flavors for 15 minutes.

Meanwhile, wash the scallions thoroughly, removing wilted leaves and roots. Slice the white parts separately and finely chop the green parts.

2. Prepare the Fresh Bamboo Shoots

• To remove bitterness and toxins from the bamboo, boil them in several rounds of water until the water runs clear and no longer has a yellow tint.
• Once cooked and drained, shred the bamboo shoots into thin strips along the grain.

 

3. Cook the Braised Pork and Bamboo

• Heat 1 tablespoon of cooking oil in a pot over medium heat. Add minced shallots and sauté until fragrant and golden brown.
• Add the bamboo shoots, sprinkle in 1 teaspoon of salt, and stir-fry for about 5 minutes to allow the bamboo to absorb the flavor.
• Next, arrange the marinated pork leg pieces over the bamboo shoots. Pour in 1 liter of water, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
• At the 30-minute mark, season with 1 tablespoon of seasoning powder (or chicken bouillon). Continue simmering until the pork is tender.
• Taste and adjust seasoning before turning off the heat.

4. Final Product

• The finished dish is rich in aroma and flavor: tender, gelatinous pork, delightfully chewy tendons, and crisp bamboo shoots with a naturally sweet, earthy note.
• Serve hot with steamed rice, a dash of chopped scallions on top, and perhaps a bowl of chili fish sauce on the side for those who enjoy a bit of heat.

Bamboo Shoot and Pig Trotter Soup: A Hearty Taste of Vietnamese Family Traditions

In many Northern Vietnamese households, few dishes evoke the warmth of family gatherings like Chân giò hầm măng tươi—a comforting soup made with tender pig trotters and fresh bamboo shoots. This dish is especially popular during festive seasons such as Lunar New Year, when generations gather around the dining table to share not only food but also stories, laughter, and a deep sense of belonging. It carries the spirit of resilience, echoing how Vietnamese families have long valued using seasonal, locally-sourced ingredients to create nourishing meals with soul.

What makes this soup special is the interplay of textures and aromas: the collagen-rich pig trotters become soft and melt-in-your-mouth after hours of simmering, while the bamboo shoots retain a distinct crunch, releasing their earthy fragrance into the broth. The gentle aroma of sautéed shallots and green onions further lifts the flavor, making every spoonful feel wholesome and grounded.

This dish is more than just a soup—it’s a memory keeper. It speaks of countryside kitchens where bamboo grows just outside the door, of careful preparation that requires patience, and of the quiet love a cook pours into nourishing their loved ones.

Today, Bamboo Shoot and Pig Trotter Soup remains a symbol of traditional Vietnamese home-cooking—simple, humble, but deeply satisfying. Served hot with rice and a side of fresh herbs, it’s the kind of meal that brings people together, no matter the distance or season.