400 g pork ribs, chopped into 2 cm pieces
2 artichokes (600g) with stalks intact
2.5 litres water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fill a large mixing bowl with cold water.
Slice the artichokes stalks into 4 cm pieces then cut the artichokes into quarters, removing any fuzzy parts. Immediately submerge the artichokes into the cold water to prevent it from going black.
In a large pot, add pork ribs, artichokes, fish sauce, sugar, salt, pepper and 2.5 litres water. Bring to the boil then skim off any impurities for 10 minutes.
Reduce the heat to a low simmer then close with a lid. Simmer for 45 minutes.