Vietnamese pork spare rib soup with potatoes, or Canh Suon Khoai Tay, is a staple in my house. This particular soup is usually one of the dishes in our multi-course family dinners because of its simplicity. It's made from a stock of pork spare ribs. Carrots, potatoes and cauliflower are then added to the pot and simmer on low until fork tender. The low simmering brings out all the sweetness of the vegetables into the pot, making it a flavorful and hearty broth.
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots & Cauliflower (Canh Suon Khoai Tay)
Serves 4
Ingredients
1 lb pork spare ribs (cut into bite-size pieces)
1 large carrot (peel; cut into bite-size pieces)
1 large potato (peel; cut into bite-size pieces)
1 small cauliflower (cut into bite-size pieces)
2 scallions (thinly slice white part; cut green part into 1-inch segments)
1 tablespoon vegetable oil
1 tablespoon minced shallots
½ tablespoon minced garlic
1-½ quarts water
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon chicken bouillon powder
¼ teaspoon ground black pepper
Instructions
In a medium pot, add vegetable oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 20 seconds).
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.
Add the carrots and cook for 5 minutes or until softened.
Add the potatoes and cauliflower. Cook until fork tender.
Season with fish sauce, salt, chicken bouillon powder, and ground black pepper.
Garnish with remaining green onions.
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