I'm not sure, but I think only Filipinos combine beans with seafood. Mung bean soup with flakes of smoked fish is a favorite comfort dish, as is this version, made with tiny dried shrimp. It's very dark green, with a texture similar to split pea soup. Most, if not all, the ingredients can nowadays be found in regular grocery stores. - betteirene —betteirene
Test Kitchen Notes
This recipe is easy to follow and the results are a delicious soupy stew reminiscent of split pea soup or an Indian dal. But this is not like any split pea soup I've ever had, because although you're adding frizzled bacon at the end, the predominant flavor comes from the dried shrimp and fish sauce. I went a little light on the fish sauce at first, but after tasting, ended up adding even a little more than betteirene suggests. I was thinking that although it might change the nature of what is supposed to be a humble dish (betteirene described it in a food pickle as Filipino "poor man's food"), it would also be tasty with some small, fresh shrimp added at the last minute. I served it over rice as betteirene advised me is traditional, but it would be delicious and plenty hearty on its own. - healthierkitchen —healthierkitchen
4 to 6
1 1/2 cups dried mung beans, rinsed
1/2 cup salt pork or thick-sliced bacon, cut into matchsticks
1 medium yellow onion, diced
2 cloves garlic, minced
3 tablespoons small dried shrimp
1 tablespoon (or to taste) fish sauce
1/2 cup ampalaya (chili leaves) or 2 cups spinach, chopped
Salt and pepper to taste
In This Recipe
Place the rinsed mung beans in a 4-quart stock pot or Dutch oven; pour in enough water to cover the beans by one inch. Bring to a boil over medium-high heat over medium high heat, then lower the heat and let the beans simmer for a half hour. Remove from heat and set aside for one hour. The beans will continue to swell as they absorb water during ths rest period.
In a heavy saute pan, fry the pork pieces over medium heat until they are very crispy and golden and have rendered all their fat. With a slotted spoon, transfer the pork to a small bowl and set aside.
Saute the onion in the rendered pork fat over medium heat until transparent. Add the garlic and stir. Spoon off excess fat and discard. Add a ladle of cooking water from the mung beans and deglaze the pan. Stir the onions and garlic into the pot of mung beans. Add the dried shrimp and stir. Bring the mixture to a boil, then turn heat down and simmer for an additional 20 minutes.
Season mung bean soup with fish sauce. Taste, and add salt and pepper as desired. Stir in the ampalaya or spinach and simmer for 5 more minutes. Ladle into bowls and top with fried pork. Serve immediately