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Home Soups

Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

By:Nagi
Published:1 Aug '18Updated:13 Nov '20
122 Comments
Recipe v Video v Dozer v

Ham bone + rice + water = Ham Congee, aka Chinese Ham Bone Rice Soup. This is my favourite ham bone recipe – slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. Slow cooker, pressure cooker or stovetop – I use all 3 methods!

Chinese Ham Bone Rice Soup (Congee) being ladled out of a white pot, fresh off the stove

While the Western world goes bonkers over the vision of a glistening baked ham ready for carving, the Chinese are rubbing their hands with glee at the thought of the ham bone. Because this recipe is not just something I made up – though I wouldn’t blame you for thinking so.

Chinese Ham Bone Rice Soup is a “thing”. It’s called “Congee” in Chinese, and it’s the source of much discussion over who gets the ham bone from our own Christmas ham – or a pact to use it for a Family Meal – as well as smug announcements when one is able to secure extra leftover ham bones.

I secured two extra ham bones post Christmas 2017. *She says smugly, and proudly*

But in case you aren’t so lucky / as good at wheedling, and for all other times of the year, store bought ham hocks are ideal for this recipe. (It’s actually better because because it isn’t picked clean!)

Ham Hock and leftover Ham Bone for Ham Rice Soup

SO – WHAT IS CONGEE? 

It’s a white Chinese rice soup / porridge that’s made by slow cooking rice in broth until it breaks down and thickens the soup. It’s mostly rice and broth with just little bits of stuff in it – usually fish and chicken – so it’s highly economical.

The consistency varies from a soft, porridge-like consistency which has a lovely creamy mouth feel, to a more runny texture which is more like liquid broth with soft rice bits in it. In case you didn’t read between the lines, I’m not a fan of watery/runny Congee!

In China and Hong Kong, Congee is typically served for breakfast with big, puffy deep fried bread sticks for dunking, but I usually have it for dinner (no puffy fried bread sticks!).

The key to a great Congee is the broth, and hence why the Chinese go mad over leftover ham bones. It makes an incredible broth – no other flavourings needed.

Chinese Ham Bone Rice Soup (Congee) being ladled into a bowl

BE WARNED: THIS IS CRAZY EASY!!

Place rice, lots of water, and ham bone in a pot, slow cooker or pressure cooker. Shred ham, return to pot, simmer a bit more.

That’s it. Yes, it really is that easy.

I exaggerate not when I say I think this is the ultimate 3 ingredient meal!

How to make Chinese Ham Bone Rice Soup aka Congee

STOVE, SLOW COOKER, PRESSURE COOKER

This is a recipe that can be made on the stove, in the slow cooker or pressure cooker. It’s ideal for all 3, and I use all 3 methods. Pressure cooker means I can have it tonight, slow cooker if I’m out all day or if it’s a giant bone. And in winter on the stove, almost always.

As for garnishes, at the very least, I like to sprinkle with some chopped green onions. Something crunchy like Asian Fried Shallots (pictured) or even Chang’s crunchy fried noodles is terrific. Chinese Congee shops typically serve it with strips of crispy fried wonton skins.

So technically, I use more than 3 ingredients. Don’t crucify me! 😂 – Nagi x

MORE ASIAN SOUPS YOU’LL LOVE!

  • Chinese Noodle Soup

  • Wonton Soup

  • Chinese Corn Soup

  • LAKSA!

  • Chinese Rice Soup (not a congee, it’s a soup)

  • See all Asian Recipes

 

Close up of spoon scooping Chinese Ham Bone Rice Soup (Congee) out of a rustic brown bowl


WATCH HOW TO MAKE IT

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Close up of spoon scooping Chinese Ham Bone Rice Soup (Congee) out of a rustic brown bowl

Chinese Ham Bone Rice Soup (Congee)

Author: Nagi
Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 40 mins
Soup
Chinese
4.82 from 32 votes
Servings5 - 6 people
Tap or hover to scale
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Recipe video above. The ham version of the traditional Chinese rice soup known as Congee - Rice slow cooked until it breaks down to thicken the broth flavoured with ham bone. Every year, the Chinese fight over leftover Christmas ham bones to make this! 🙂 But actually, using a store bought ham hock is safer - see note 1. 

Ingredients

  • 1 kg (2 lb) ham bone / hock (Note 1)
  • 1 1/4 cups long grain white rice , uncooked
  • 9 cups (2.25 L or 2.25 QT) water

Garnishes / finishes:

  • Salt & white pepper
  • Finely sliced green onion
  • Fried asian shallots / onions or something else crunchy , optional (Note 2)
  • Sesame oil , optional

Instructions

  • Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
  • Cook using preferred method (times below), or until meat on ham is tender enough to shred.
  • Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
  • Stir rice well, then return meat AND bone into soup.
  • Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video. 
  • Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
  • Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
  • Storage tip: Return bone into the soup, it continues to add flavour.

Cook times:

  • Stove: Simmer on low for 1 3/4 - 2 hours (no stirring), shred meat, then on low for 30 minutes, stirring every now and then.
  • Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
  • Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.

Recipe Notes:

** Scale recipe based on your ham bone weight using the recipe scaler - click on Servings and slide **
1. If you're using a leftover ham bone, you do need to ensure there's plenty of meat left on it. It's not so much about having enough ham bits in the soup, it's about flavouring the broth.
It's safer to make this using a store bought ham bone because it comes with plenty of ham and a thick layer of smoked skin which adds plenty of flavour to the broth.
Note ham hocks are mostly bone and fatty skin which is discarded - about 60 to 70% on average.
2. Congee is traditionally served with strips of crispy fried wonton skin as a garnish. I never bother at home - instead I use store bought Asian fried shallots or onions which not only add the crisp factor, they add flavour and little pops of salt too.
3. General tips:
- Ensure the bone is mostly submerged - if not, it may require turning during cooking because the part submerged in the broth cooks faster. Also, exposed ham = less flavour in rice, so you may need to cook a bit longer post returning shredded meat into rice to infuse more flavour into the broth.
- This recipe yields a congee with a generous amount of ham per serving. Normal shop bought congee is mostly rice and soup with just a tiny bit of stuff (fish or chicken usually). I have a higher ratio of ham to rice to ensure you get good ham flavour in the broth. You could add another 1/4 cup of rice and 1 3/4 cups water, to stretch it out more, but I wouldn't do more than that.
- The broth gets infused with more flavour once the shredded meat and bone is returned to the soup for the 2nd phase of cooking. 
- Careful of over salting, the ham continues to leach salt into the broth when the soup is sitting around.
4. Make ahead - ham has a good shelf life, so I feel comfortable keeping it in the fridge for even 5 days. It will congeal but loosen up when reheated Add a touch of water to loosen. I haven't tried freezing it.
5. Complete the meal by adding vegetables into the soup. eg. add stems of Chinese vegetables chopped into spoonable sizes and cook until tender (or cook separately and divide into bowls, top with soup), then stir the leafy bits in just before serving. You could do the same with spinach too. 
6. Nutrition per serving, assuming 5 servings - about 2.5 cups per serving. Excludes toppings.
Nutrition Facts
Chinese Ham Bone Rice Soup (Congee)
Amount Per Serving
Calories 338 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 855mg37%
Potassium 253mg7%
Carbohydrates 36g12%
Protein 18g36%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 338cal (17%)Carbohydrates: 36g (12%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 4g (25%)Cholesterol: 43mg (14%)Sodium: 855mg (37%)Potassium: 253mg (7%)Calcium: 31mg (3%)Iron: 1mg (6%)
Keywords: Ham Bone Rice Soup
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122 Comments

  1. Christianne says

    January 14, 2020 at 7:33 am

    I was searching for ham hock recipes other than the English (?) split pea and ham, because I cannot handle the smell of that soup. 😬 Anyway…my husband is all about adding more veggies to things…is that something you would recommend with this or not? I’m game with just trying the traditional version first, but thought I’d ask.

    Reply
    • Nagi says

      January 14, 2020 at 1:24 pm

      Hi Christianne, you could definitely add veg if you like – things like chopped carrot/corn/capsicum/celery – the options are endless!

      Reply
      • Christianne says

        January 15, 2020 at 9:47 am

        Awesome! I’ll try that. Thank you Nagi!

        Reply
  2. Grahame says

    December 11, 2019 at 8:05 pm

    5 stars
    Hi Nagi, I’m a new follower but have tried a few of your recipes and agree with previous comments about celeb “chefs” recipes being rubbish. I’m an accomplished cook but always looking for something different and your site supplies in spades. Congee is a favourite of mine I use a couple of different methods/ingredients, Previous comments are asking about substitute grains, normal long grain is the rice to use for the correct consistency, long grain basmati gives a gritty texture and short grain becomes too “gluggy” (technical term for “should have gone to the shop”) so with such close grain relatives being a fail I doubt things like quinoa or brown rice will work. You may end up with a delicious meal but it wont be congee. imho.
    Thank you for such a refreshingly easy site and the inspiration it delivers, “luv ya work darl” 😉 btw this congee recipe is in the pressure cooker as I write this xxx

    Reply
    • Amy says

      December 29, 2020 at 11:52 pm

      I know this is a year later but I have to disagree about the brown rice because it was all I had in the cupboard today so I gave it a try and it worked perfectly. I slow cooked mine for about 8hrs though.

      Reply
  3. Davo Lloyd says

    August 26, 2019 at 9:23 am

    5 stars
    I made this recipe in the weekend to take to a Asian-themed potluck dinner. Wow!! The congee is delicious and popular with everyone at the dinner. I added vegetables – thinly sliced carrot, celery, leek and Swiss chard to the recipe for added nutrition. This recipe is a winner and I will make it again. Thanks for another outstanding recipe Nagi.

    Reply
  4. Amy says

    May 20, 2019 at 1:40 pm

    5 stars
    I love your recipes Nagi. Thank you so much for sharing them. I am finally making Asian food that tastes like it should. . I have made this congee recipe three times in the last six months. I find myself craving it. Today I raided the fridge and used a smoked ham hock,,some left over barbequed chicken thighs, and a handful of leftover speck. Oh wow..It tastes divine. .

    Reply
    • Nagi says

      May 20, 2019 at 6:47 pm

      Oh that’s so great to hear Amy! 🙌

      Reply
  5. Blaire says

    April 19, 2019 at 6:06 pm

    Hello! I just made the congee for an Asian-themed potluck. I saw someone’s comment about not being sure how it would work frozen. Based on the little taste I just took as it’s finishing up, frozen bone is no problem 🙂 Thank you for sharing!

    Reply
    • Nagi says

      April 20, 2019 at 5:10 pm

      I’m so glad you tried it Blaire!

      Reply
  6. Barbara Marriott says

    January 10, 2019 at 3:47 pm

    5 stars
    Wow wee, what a ripper of a recipe! Did the crockpot style; how effortless is this?

    I’ve seen congee when on holidays but always thought it was based on porridge (oats) which turned me off.

    Watching tourists I did top my congee with boiled egg, shallots & chilli – absolutely delish.

    MOTH says his colleagues were popping in following their noses.

    Thanks Nagi & Happy 2019!

    Reply
    • Nagi says

      January 10, 2019 at 7:54 pm

      It’s just so easy isn’t it!!!

      Reply
  7. Linda says

    October 14, 2018 at 8:58 pm

    5 stars
    Love love love this recipe Nagi. Simple easy and tasty. I used the store bought hock. Left it in slow cooker overnight. Needed a bit more water though as I found it a bit dry. Had too much so had to freeze a tub. Let’s see how it goes defrosted….

    Reply
  8. Wendy says

    September 29, 2018 at 8:44 am

    Hi! What size slow cooker did you use? Thanks!

    Reply
  9. Lauren says

    September 21, 2018 at 12:11 pm

    5 stars
    This was so easy and turned out great! I waited for Woolies to have 50% off their ham hocks and then threw it all into the slow cooker.
    Such a warm, comforting meal – kind of like a hug in a bowl 🙂

    Reply
  10. Ev says

    September 9, 2018 at 10:05 am

    5 stars
    So very delicious! I still have an hour to go in the slow cooker after putting the bones and shredded ham back… I just had to taste a little bit. Then another little bit. I just filled a tiny bowl and gobbled it up. I have to stop before it’s all gone and I haven’t even sprinkled the spring onion and fried onions!

    Reply
    • Nagi says

      September 10, 2018 at 8:28 pm

      That’s great to hear Ev! Thanks so much for letting me know! N x

      Reply
  11. FLAP says

    August 24, 2018 at 1:38 pm

    1 star
    Hi, Nagi! Flap in California: Sad 🙁 to say this was a fail for me. I chose to use the stove top method, and had 3 large bones, a bit over 2 pounds which appeared to have lots of meat on them. Too bad I couldn’t see under the heavy skin/fat layer, because I wound up with less than 1/2 cup of meat to add back to the broth. I measured water/rice ratio carefully but in cooking the rice just sort of disappeared, leaving a cloudy, watery base without flavor. I had a large pile of bones, skin and tons of fat, which just went into the garbage. The optimist in me made me at least try tasting, but it was nasty; no flavor at all, just a greasy, gluey mess. Bleah. Because I am still a novice cook, I will try this again, to see if I can make it work, but I think I may cut the water/rice ration down while adding several more hocks to flavor the dish. Maybe I can try adding some cooked ham bits from a ham steak before serving. Odds are still in my favor though, if I can fix this I’m darn sure going to try. I learned a bit about flavor adjustments though so it was a worthwhile adventure.

    Reply
    • Nagi says

      August 24, 2018 at 6:53 pm

      Oh no Oh no! It sounds like the bones didn’t have enough meat to flavour the liquid if you only got 1/2 cup of meat. I get closer to 2 cups using a 2 lb store bought hock. I do hope you get a chance to try it again! N x

      Reply
    • Stacey Groves says

      September 2, 2021 at 4:51 am

      I know this is years later, but someone may benefit. I’ve found that american ham hocks are often very fatty and not very meaty. I’ve started buying ham shanks instead, as there’s less fat. Hope this helps somebody!

      Reply
      • FLAP says

        September 2, 2021 at 11:23 am

        4 stars
        Absolutely spot on! Thank you so much, now I can start from an improved point of ingredients; I never even gave that a thought!

        Reply
  12. Pj says

    August 8, 2018 at 6:52 am

    I slow cooked ham bone several hours wthout rice then cooled in refrig overnight. I removed the thick layer of fat then added rice and cooked til consistency described in recipe. Delicious even without the extra fat!
    The next morning I was in a big rush so I pulled out the leftovers and a ate a few bites cold, even more delicious!
    Do you think the recipe would work with brown rice? What do think about using a grain such as quinoa or freekah?

    Reply
    • Nagi says

      August 8, 2018 at 9:28 pm

      That’s great to hear!! Unfortunately I don’t know about brown rice or the other grains. I haven’t tested how they break down to make a soup like this!

      Reply
      • Pj says

        August 9, 2018 at 3:55 pm

        If I do a test with brown rice or other grains I will let you know the results.

        Reply
  13. Roddy says

    August 6, 2018 at 3:38 am

    5 stars
    Hi Nagi,
    Thought it was about time I dropped you a note from sunny Scotland to say thanks for the excellent site. Being fairly new to this cooking from scratch activity, I cannot emphasis enough how the quality of your methods/tips/videos and general recipe layout make life so much easier for a kitchen novice. To date I have been successful (not only my opinion!) with about 5 recipes, the most recent being the turkey balls (These were described as “delicious”).
    I’m about to try the Ham Congee as per your recipe, however, I would also like to try it with quinoa. Your thoughts on this change would be much appreciated.
    Thanks again.
    Roddy.

    Reply
    • Nagi says

      August 6, 2018 at 8:22 pm

      I LOVE HEARING THAT!!! So pleased to hear you’ve been enjoying my recipes Roddy 🙂 Unfortunately for this one I don’t think quinoa will work because it’s not starchy like rice. Sorry to disappoint! N x

      Reply
  14. deb in sc says

    August 5, 2018 at 6:10 am

    I am really excited about this recipe and the only thing I have ever made with a ham bone is split pea soup…and my hubby won’t eat split peas on a bet! I just have one question. Normally I put just ham bone and water in crockpot and cook bone for a long time. Then I chill stock and skim off the fat before makign the actual soup. Would this rice soup still work if I start with already cooked and strained ham stock?

    Reply
    • Nagi says

      August 6, 2018 at 8:43 pm

      HI Deb! It sure will – that’s how congee is usually made ie starting with stock! N x

      Reply
  15. Terry says

    August 5, 2018 at 5:42 am

    Just a quick note about your doggie muffins. My friend had a sister that sent her some homemade dog biscuits but since she didn’t have a bone shaped cutter, they were round. She left them on the kitchen counter and left the house to run errands. When she returned later that day she noticed quite a few were missing so she asked her teenage son if he had gotten into the cookies, a common nickname for dog biscuits. She was a little concerned because she had a Cocker Spaniel and she didn’t want her overfed. Her son’s priceless response was yes, they were a little dry but were otherwise pretty tasty! Of course, there was only food grade items in it so nothing that we don’t normally eat, but we had a good laugh.
    On another note, one of my rescued Siberian Huskies was starved and emaciated when we adopted him and probably because of this is a food thief. He can sniff out food our others never bother and open tins and plastic screw type lid. If those muffins have peanut butter in them and he was around, you would not have any left to photograph. He has no shame and would grab and go! We keep a lot of baked goods in the oven and microwave because even though he has been well-fed for over a year, he will probably always feel this need. He can sniff out a forgotten wrapped peanut butter cup on another floor of the house that is off-limits to him and figure out a way to get to it, but we can’t punish him for his previous abuse so we just laugh about it and protect what food we want to eat later. That would be a tower of temptation for him!

    Reply
    • Nagi says

      August 6, 2018 at 8:45 pm

      OMG I love that story! I regularly have to tell my friends DO NOT TOUCH THESE JARS filled with Dozer treats because they look like human food 🙂 Your huskie is so lucky to have found you. The rascal!!! 😂 The food I photograph would stand no chance around him!! N xx

      Reply
  16. Terry says

    August 5, 2018 at 5:15 am

    Thanks for this recipe, I always enjoy your emails and reading your recipes. I love split pea soup made with ham bone but my hubby can’t eat it. Since he usually does the cooking, I showed him this as an alternative and he is going to try it. He doesn’t use recipes, so this is a HUGE step for him! Just another hint but the stores that sell the spiral sliced ham sell the bones and after Christmas, Easter and Thanksgiving the price is about $5 USD. We usually get a few and throw it in our deep freeze to use later and the bonus is that there’s always been a large amount of meat left on, sometimes enough to get several cups to chop for other recipes and still more than enough for a very meaty soup.

    Reply
    • Nagi says

      August 6, 2018 at 8:46 pm

      I do that too! I love getting post holiday ham sales 🙂 Keeping my 🤞🏼 that he approves of this….

      Reply
      • Terry says

        August 9, 2018 at 7:12 pm

        We made the soup the next day and it was wonderful! So easy that it will definitely become a regular. Thanks

        Reply
        • Nagi says

          August 10, 2018 at 8:12 pm

          I love hearing that! So glad you enjoyed this Terry! N x

          Reply
  17. Elaine says

    August 4, 2018 at 5:45 am

    5 stars
    Oh boy. I went to my hometown sausage factory/retail outlet and bought a spiral cut delicious ham. Got home and cut off all the meat- not ALL the meat. Hubbie came home and wanted to see beautiful ham. I showed him the plastic container it was in. Poor thing had a meltdown. Ibsat on floor with some ham in my hand, feeding him like a lost puppy and explained. Showed him the recipe.
    Today, we havr stuffed ourselves with congee, delicious, velvety congee. Thank you soooo much. Hubby thanks you too.

    Reply
    • Nagi says

      August 4, 2018 at 12:31 pm

      STORY OF THE DAY!! I love hearing that, thanks Elaine!!! (Phew, so glad hubby approved!)

      Reply
  18. KrisB says

    August 4, 2018 at 1:42 am

    5 stars
    This good old Southern girl makes this with chicken gizzards and rice. Add in a little chopped celery and onion. My, my, my…so good!
    Thanks for this recipe. Having it for lunch today.

    Reply
    • Nagi says

      August 4, 2018 at 12:26 pm

      Oooh! I love hearing all these variations, thanks for sharing Kris! N x

      Reply
  19. Natalie Leonard says

    August 4, 2018 at 12:43 am

    5 stars
    “Pork Jole Bacon” is the closest thing they had at my grocery store. Is that ok to substitute?

    Reply
    • Nagi says

      August 4, 2018 at 12:21 pm

      HI Natalie! Did a quick google, it looks like that is a hunk of good looking bacon, no bone 🙂 That will be too much meat for this amount of soup. I really do urge you to find something with a bone in it! I am not sure how much of that bacon you’d need to make this soup N x

      Reply
  20. Christine Adams says

    August 3, 2018 at 11:04 am

    5 stars
    I cooked this recipe last night in the slow cooker for 8 hours. I took the bone out and shredded the meat and put in the fridge. Turned off the cooker because I wanted to go to bed. Added the meat this morning and cooked for the extra 2 hours. OMG! It is so full of flavour. I have already had three bowls topped with fried and fresh shallots. It is my most favourite food of Asia. I have it for breakfast every morning when we are away but have never made it at home.
    I have cooked a number of your recipes and have loved every single one of them. Never have I had a failure. Forget all those celeb cookbooks your run rings around them.
    Thank You
    Chris

    Reply
    • Nagi says

      August 3, 2018 at 9:13 pm

      YES YES YES!!! I’m so glad you enjoyed this Chris! (And you’re making my head really big here….😂) N x

      Reply
    • Renee says

      August 4, 2018 at 11:28 pm

      5 stars
      This recipe is so yummy!!!!

      I am thinking that is because this lovely lady, Nagi, tests her recipes at least three times, to ascertain if there are any tricky bits to the recipe! Yes, I have thrown out most of the recipe books I owned and now, I have a list of Nagi recipes. They have ingredients that are easily sourced, and no stupidly, difficult techniques! they just work!
      Renee

      P.S. Sorry Nagi, making your ego swell even bigger 🙂

      Reply
      • Nagi says

        August 6, 2018 at 9:01 pm

        Seriously, all my hats are getting TIGHT!!

        Reply
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