1 onion, chopped
3 cloves garlic, minced
1 Tbsp. oil
7 cups water
1 lb. pork chops with bones
400 g dried mung beans, with husks
3 green onions, cut into 1" lengths
5 cups spinach leaves, washed and roughly torn
Fish sauce

In a large saucepan, saute onion and garlic with oil until onion starts to brown. Add water.
Meanwhile, debone pork chops. Add bones to pot and bring to a boil. Simmer for 40 minutes. Chop remaining pork into bite sized pieces. Season with 1/4 tsp. pepper and 1 tsp. fish sauce.
While broth is simmering, sort and wash mung beans. In a separate saucepan, cover beans with about 1 1/2" water. Bring to a boil and simmer for 40 minutes or until tender and beans start to fall apart.
Lightly drain beans. Add beans and seasoned pork to pork broth. Simmer for 5 minutes.
Just before serving, season with pepper and fish sauce. Add green onion and spinach.

Makes a large pot of hearty soup!