Saveur

(Zaub Ntsuab Hau Xyaw Nqaij Npuas Sawb)

SERVES 4

For this soup, the Xiongs use young, tender chinese mustard greens, which have a pleasing bite. Chinese cabbage or Western-style mustard greens or swiss chard can be substituted.

1⁄2 lb. Hmong smoked pork or
   smoked slab bacon cut into
   1 1⁄2" × 2" pieces
Salt
2 lbs. gai choy, trimmed and
   roughly chopped

1. Put 2 qts. water into a large pot, cover, and bring to a boil. Add smoked pork or bacon and salt to taste. Reduce heat to medium-low, cover, and simmer until broth is lightly smoky and pork fat is translucent, about 20 minutes.

2. Add gai choy. Cook, stirring often, until greens are bright green and tender, about 5 minutes. Season to taste with salt and ladle soup into bowls. Serve with steamed rice, if you like.

This article was first published in Saveur in Issue #104