Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Fresh pork hocks
1 Smoked pork hock or ham
Hock
1/3 c Fresh peanuts -- blanched
4 x 1-inch slices peeled ginger
1/2 " thick
2 lg Green onions
6 pt Water
Salt

1. Put the fresh and smoked hocks, peanuts, ginger, and green onions
into a large, heavy pot together with the water and bring to a boil
over a high heat. Turn down the heat to a simmer and skim off any
scum. Cover and simmer for 2 1/2 hours, stirring 2. Skim off scum
and season with salt to taste. Discard the ginger, green onions, and
the hock bones, if so desired. The meat may be served in chunks or
cut into small pieces. Serve hot with a dip of Nuoc Mam sauce with a
sprinkling of ground Szechuan

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
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