Classic Vietnamese Soup Dish: Pork Spare Rib Soup with Opo Squash (Canh Sườn Nấu Bầu)

A traditional soup side dish to eat with steamed rice.

Serves 5

Ingredients

1 lb pork spare ribs (cut into bite-sized pieces)
1 small opo squash (peel and cut into thick matchsticks)
1 tablespoon vegetable oil
1 shallot (peel and slice thin)
3 garlic cloves (peel and slice thin)
1½ quarts water
2½ teaspoons chicken bouillon powder
1½ teaspoons sea salt
2 teaspoons fish sauce
1 teaspoon granulated cane sugar
4 sprigs cilantro (slice thin)
¼ teaspoon ground black pepper

Instructions

In a medium pot, add oil and heat on high. Add shallots and garlic. Fry until fragrant (about 30 seconds).

Add pork ribs and toss in the aromatics. Pan fry for 2 minutes until nicely caramelized on the outside. Add half of the seasonings directly onto the pork ribs: chicken bouillon powder, salt, fish sauce, and sugar. Toss to coat.

Add water. Bring the pot to a low simmer and cook for 30 minutes or until pork ribs are chopstick tender. Skim off the impurities at the top. You can also remove the aromatics as they already served their purpose.

Add squash. Cook for an additional 2 minutes or until squash is tender. Add remaining seasonings to taste. Garnish with cilantro and ground black pepper.

Chapters
00:00 Intro
00:04 Pork spare ribs
00:52 Opo Squash
03:18 Aromatics (shallots, garlic, and cilantro)
05:02 Cooking

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