Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Sườn Khoai Tây Ca Rốt Bông Cải Trắng)

Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Sườn Khoai Tây Ca Rốt Bông Cải Trắng)

from vickypham.com
45 min

Simple, delicious, and comforting Vietnamese soup made with easy-to-find and affordable ingredients. It's the perfect soup for cold winter days and for those who feel under the weather. This hearty and filling soup can be eaten on its own or enjoyed as a side dish with steamed rice.

Ingredients

  • 1 lb pork spare ribs (cut into 1½” pieces)
  • 1 large carrot (6 oz)
  • 1 large potato (8 oz)
  • Half a head cauliflower (8 oz)
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced shallots
  • ½ tablespoon minced garlic
  • 1½ quarts water
  • 1 tablespoon fish sauce
  • ½ teaspoon salt
  • ½ teaspoon chicken or mushroom bouillon powder
  • ¼ teaspoon ground black pepper
  • 2 green onions (cut into 1½” segments)
  • ⅛ teaspoon ground black pepper (sprinkle)

Directions

  1. 1

    In a medium-sized pot, add vegetable oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 20 seconds).

  2. 2

    Add pork ribs and toss in the aromatics until covered. Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.

  3. 3

    Add the carrots, potatoes, and cauliflower. Cook until vegetables are chopstick-tender (about 10-12 minutes).

  4. 4

    Season to taste with fish sauce, salt, chicken bouillon powder, and ground black pepper. When ready to serve, garnish with remaining green onions and an additional sprinkle of ground black pepper.