Canh Cải Xanh (Kai Choi Soup)

Ingredients:

• 1-2 lb pork neckbone or rib
• 1 can chicken broth
• Some rock sugar
• 2 spoons of chicken powder
• Pinch of salt
• Bundle of kai choi (cải xanh) (this is a type of mustard green!)
• Sliced ginger pieces

1. Wash and prepare the meat. (See "How to Prepare Meat & Bone for Canh/Kho)
   
2. Wash and prepare the kai choi. Remember to take out the bad leaves.
   
3. Fill 1/3 of a medium pot with water and add one can of chicken broth. Cover with lid and bring to a boil.
4. Put meat in, rock sugar, chicken powder, and salt. Bring to a boil again and simmer at high medium heat for 1 hour with no lid. 
5. Add more water if needed.
6. After you can stick a chopstick into the meat without much effort (meat is soft enough), add the kai choi and ginger. Bring the heat back to high. When it boils again, turn the heat off and serve.