Serves 4

Oyster mushrooms are fan-shaped mushrooms with a mild flavor and a tender bite. In this Cambodian-style soup they add texture to a complex, yet simple-to-make broth.

Sweet Cambodian Broth with Pork and Eggs

4 cups water

5 tablespoons soy sauce

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 cup sugar

1 cup fish sauce

6–8 hard-boiled eggs

1 large pork tenderloin, cut into bite-sized cubes

1 cup thinly sliced bamboo shoots

Rice, cooked according to package directions

  1. Bring the water to a boil in a large saucepan. Add the soy sauce, black pepper, salt, sugar, fish sauce, and hard-boiled eggs; simmer for 15 minutes.
  2. Add the cubed pork and the bamboo shoots and simmer for an additional 30 minutes.
  3. Reduce the heat to low, cover, and let simmer for 2 to 3 hours. Adjust seasonings to taste.
  4. To serve, mound some rice in the bottom of soup bowls. Ladle soup over the rice.