Wash the baked pork rind thoroughly, then soak it in water for 1 hour (if available, use rice washing water to help whiten it). Since the pork rind tends to float, place a heavy object on top to keep it submerged.

Once the pork rind has absorbed water and softened, rub and wash it with a mixture of cooking wine and pressed/ground ginger to remove any odor.

Rinse it again with cold water, then cut it into diamond-shaped pieces. Set aside.

Depending on personal preference and availability, adjust the selection of vegetables to include winter and spring vegetables such as carrots, cauliflower, broccoli, kohlrabi, and snow peas.

For a more visually appealing soup, vegetables can be carefully carved into decorative flower shapes to enhance the beauty and vibrant colors of the dish.

If using gac fruit, scoop out the flesh and mix it into the pork paste to create a beautiful red color. Season with a pinch of salt and a bit of pepper.

Clean the shiitake mushrooms, soak them until softened (reserve the soaking water), trim off excess stems, and pat them dry.

Hold a mushroom in one hand and use a spoon in the other to spread a layer of pork paste evenly into the mushroom cap. Repeat until all mushrooms are stuffed.

Use chicken broth or pork bone broth as the base. If available, add dried shrimp and simmer to enhance the sweetness of the broth. Strain and add the reserved mushroom soaking water to deepen the umami flavor.

Simmer over low heat with the lid off, skimming off any foam or excess fat to keep the broth clear and naturally sweet. Once the broth is well-infused, strain it to remove any solids, then season to taste.

Bring the broth back to a boil, then add the stuffed mushrooms first, cooking until fully cooked.

Next, add the vegetables such as carrots and broccoli, letting them cook until just tender.

Finally, add the baked pork rind, then turn off the heat.

Remove the baked pork rind from the pot first and arrange it neatly at the bottom of the serving bowl.

Carefully place the vegetables and stuffed mushrooms, ensuring a balanced and harmonious presentation.

Finally, pour the hot broth over the ingredients and serve immediately. Enjoy your canh bong tha!