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

INGREDIENTS

Ingredients

  • 1 lb pork spare ribs (cut off bone 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

  • ¼ teaspoon ground black pepper, plus more for garnish

  • 2 green onions (cut into 1½” segments)

INSTRUCTIONS

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

  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.

Recipe by Vicky Pham

Haley Smith