I must have already posted the recipe for this dish somewhere. I’m quite sure, because it’s one of those recipes I got asked of often. Oh well … it’s out there, somewhere. Meanwhile, it’s also here.

• 2 lbs thit ba-rọi, cut into bite-sized pieces
• 2 lbs of pork spareribs, cut along the meat
• chopped garlic
• 4 tomatoes, cut in four
• 2 T ground turmeric
• 1 can of Coco juice
• 1 can or cup of chicken broth
• tamarind juice. I use the one in the plastic jar, about 1/2. If you can’t find the juice, the powder kind will do.
• fried tofu. The little baby ones in plastic bag. Or buy fresh firm tofu, cut in bite sizes, then air fry at 400 for 20 min
• cà tím eggplant (long purple kind, preferably the Philippines type). Cut in 1/2-in slices.
• rau tía tô, cilantro. Chopped.
• Thai chili red pepper, chopped

Heat up big pot. When hot, add oil, then garlic.  Add pork and fry till golden.

Spice w turmeric, then tomatoes, then tamarind. Add coco juice and chicken broth and let it simmer till tender.

Add tofu and egg plant. Taste with rock sugar and fish sauce. It should lend towards the sour side.

In general, CaBung should by soupy if eaten with noddles; and like a stew when eaten with rice.

Right before serving, add and mix in chopped tía tô and cilantro, chopped raw garlic, and Thai chili pepper.