Vietnamese Mustard Green Soup with Pork Spare Ribs (Canh Cai Be Xanh Nau Suon Heo)
Ingredients
- ¾ lbpork spare ribs
cut into bite-size pieces
- 2 tspsalt
half for cleaning
- 1 tspchicken bouillon powder
- 1 tspgranulated white sugar
- 2 tspvegetable oil
- 2garlic cloves
peel and mince
- half of small yellow onion
- 2 lwater
- 1 tspsalt
- 1 tspchicken bouillon powder
- 1 tspgranulated white sugar
- ¼ tspmsg
optional
- 1 bunchchinese mustard greens
cai be xanh; cut into 2-inch segments
- ground black pepper
Directions
- 1
Optional by highly recommended: Cleaning/parboiling the pork ribs will remove all the impurities and foul-smell of pork. Add bones and salt (1 teaspoon) to small stock pot and fill with water to cover. Bring the pot to a rolling boil on the stove (uncovered). Once it comes to a rolling boil and foam/impurities float to the top, immediately turn off heat. Place a colander in the sink and pour content of pot into the colander, discarding the dirty water. Rinse bones under cold running water and drain dry.
- 2
To the parboiled bones, marinate with remaining salt (1 teaspoon), stock powder and sugar for at least 30 minutes.
- 3
To a small stock pot, heat vegetable oil on medium high. Add garlic and onions. Saute until fragrant (10-20 seconds only). Add marinated pork spare ribs and quickly toss to coat in aromatics.
- 4
Add water and bring pot to a boil. Reduce heat to a low simmer and cook for 40 minutes. Occasionally skim off any foam that float to the top. Scoop out and discard yellow onion once it becomes translucent and limp.
- 5
Season stock with salt, stock powder, sugar and MSG.
- 6
Add Chinese mustard green and cook for additional 5 minutes. Turn off heat and transfer to a serving bowl. Top with a dash of black pepper for a beautiful finish.
Vietnamese Mustard Green Soup with Pork Spare Ribs (Canh Cai Be Xanh Nau Suon Heo)
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a taste of comforting home-cooked Vietnamese cuisine? This traditional Vietnamese Mustard Green Soup with Pork Spare Ribs, known as Canh Cai Be Xanh Nau Suon Heo, offers a nourishing and deeply flavorful experience that's both simple and satisfying. It’s the perfect side dish to complement your favorite steamed rice meal.
Why This Recipe Works
This soup shines by balancing the savory richness of pork spare ribs with the subtle, peppery bitterness of cải bé xanh (Chinese mustard greens). The slow simmer coaxes incredible depth from the pork, creating a clear, restorative broth that is both light and incredibly satisfying. It's a classic example of how a few quality ingredients can combine to create a remarkably comforting traditional Vietnamese soup.
What to Expect
You'll be greeted by a fragrant, savory broth, infused with the gentle sweetness of onion and the aromatic hint of garlic. The pork spare ribs become meltingly tender, easily falling off the bone, while the mustard greens retain a slight chew, contributing a pleasant, mild sharpness that cuts through the richness of the pork. This healthy Vietnamese soup is designed to be a balancing element on the dinner table, providing warmth and freshness. It’s a humble yet profound dish, evocative of authentic Vietnamese cooking.
Customization & Variations
For a slightly different flavor profile, you could adjust the amount of MSG, or omit it entirely as it's optional. If you prefer a milder soup, blanch the mustard greens briefly before adding them to reduce their characteristic bite. While pork spare rib soup is classic, other bone-in pork cuts could be considered for a different texture, though spare ribs provide excellent flavor to the broth.
Serving & Context
Serve this beautiful Canh Cai Be Xanh steaming hot, garnished with a sprinkle of ground black pepper. It’s an essential component of a complete Vietnamese family meal, perfectly paired alongside a bowl of fragrant steamed rice and other main dishes.