Canh Suon Heo / Pork Rib Soup with Carrots and Cauliflower
Learn how to make canh suon heo (pork rib soup) with carrots & cauliflower. A comforting, home-style “cơm gia đình” soup made from humble ingredients.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Pork Ribs
- 4 quarts Water
- 1 Yellow Onion
- 2 inch knob Ginger
- 3 Large Carrots
- 1 Cauliflower Head
- 1/2 inch nub Rock Sugar
- 1 tbsp MSG
- 3 tbsp Fish Sauce
- Green Onions
- Black Pepper
Instructions
- 1
Prepare the Pork Ribs:
- 2
Bring a pot of water to a boil, then add the ribs and parboil for 5 minutes to remove impurities. Drain and rinse both the ribs and the pot to ensure a clean broth
- 3
Prep the Aromatics and Veggies:
- 4
Cut the onion and ginger in half. Char on a dry pan or over an open flame for 3-5 minutes
- 5
Peel carrots and cut into 1.5" pieces. Cut the cauliflower into florets
- 6
Make the Soup:
- 7
In a clean pot, combine 4 quarts of boiling water with cleaned ribs. Bring to a boil, and skim off any impurities that rise to the top
- 8
Add in charred aromatics, reduce the heat to low, and simmer covered for 1 hour. Remove the aromatics and discard
- 9
Add the vegetables in intervals so you don't overcook them. Add carrots first and simmer for another 10-15 minutes. Add cauliflower towards the end, as it should only take about 5 minutes to soften
- 10
Season the soup with rock sugar, MSG, and fish sauce. Stir gently to combine, and adjust seasonings as needed
- 11
Serve:
- 12
Ladle the soup into a serving bowl and pair it with a side of rice. Alternatively, ladle soup directly over the bowl of rice. Garnish with green onions and fresh ground black pepper. Enjoy!