After Mrs. No Limit and Lily came home from the hospital, all the Vietnamese moms and aunties I talked to suggested she eat plenty of Canh Giò Heo, Pig Trotter soup, to assist with mama milk production. Word on the streets is that the gelatinous pig trotter, sweet carrots, and unripened papaya are perfect combination for it. Is it true? Iono, but there’s lots of collagen and nutrients in this soup so maybe? The good thing was Mrs. No Limit enjoyed it with sườn ram mặn.
This was the first time I ever cooked with pig trotter/feet and prepped it like pork ribs by cleaning and parboiling it first. I then simmered the pork trotter until tender then added the veggies and cooked for another 20 minutes until everything was done. I seasoned the canh to taste at the end and we were ready to eat.
Ingredients:
8-12 cups water
2 pounds pig trotter/feet/hock, parboiled
1 shallot, peeled
1/2 Unripen papaya, cubed
3-4 carrots, peeled and chopped
2 tablespoons fish sauce
2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
3 green onions, finely chopped
Steps:
Make Soup – Add parboiled pig trotter, shallot, and seasonings to a pot of water. Bring to a boil and simmer for 1.5-2 hours. Add unripen papaya and carrots and simmer until veggies are tender. Garnish with chopped green onions.
Tips:
- Substitute potatoes or daikon for unripened papaya
- Substitute pork ribs for pig trotter
- Make sure pork trotter is almost tender before adding the veggies.
No Limit Cooking 
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