Canh Sườn Heo - Vietnamese Pork Rib Soup
Canh Sườn Heo combines tender pork ribs, a savory umami broth, and the sweet flavors of simmered carrots, potatoes, and butternut squash. It is the perfect choice for the weekend.
Equipments
- 1 pot
Ingredients
- 1 lb Pork ribs
- 1 Medium carrot
- 4 Potatoes
- 1/2 Butternut squash
Marinate
- 1/2 tsp MSG or Bouillon powder
- 1/2 tsp Black pepper
- 2 tbsp Fish sauce
- 1 tbsp Minced shallot
The Broth
- 6 cups water
- 1 tbsp Smashed ginger
- 1 tsp MSG or Bouillon powder
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1 tbsp Fish sauce
Instructions
- Prep the vegetables: Peel the potatoes, carrot, and squash, then cut them into bite-sized 1-inch cubes.
- Marinate the ribs: Chop the pork spare ribs into 1x2-inch pieces. Marinate with MSG, salt, black pepper, fish sauce, and minced shallot. Let sit for 30 minutes.
- Make the broth: Pour water into a pot and bring to a boil. Add the marinated ribs, skimming off impurities that rise to the surface. Reduce heat to low and simmer gently for 10 minutes.
- Add the vegetables: Add the sliced carrot and cook for 5 minutes. Next, add the potato and squash pieces (or cauliflower) and cook for another 5 minutes. Season with the remaining MSG, black pepper, salt, and fish sauce, then turn off the heat.
- Assemble and Serve: Ladle into bowls and garnish with chopped green onions.
