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
- 2 lb. gai choy, trimmed and roughly chopped
- 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.
- 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.