Beet Soup / Canh Cu Den
Growing up in a Vietnamese household, few things brought as much comfort as a warm bowl of soup prepared by my mom. Canh Củ Dền, or Vietnamese beet soup, is one of those dishes that takes me back to the cozy memories of home and family gatherings around the dinner table. Canh cu den has
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb Pork Spare Ribs
- 3 Quarts Water
- 2 Large Beetroots
- 2 Medium Carrots
- 1/2 Yellow Onion
- 1 Inch Knob Ginger
- 1 tbsp Sugar
- 2 tbsp Fish Sauce
- 1/2 tbsp MSG
- Salt and Pepper to Taste
- Green Onion
- Cilantro
- Black Pepper
Instructions
- 1
Prep:
- 2
Parboil pork spareribs for 5-10 minutes to reduce its porky odor and remove any scum. Drain and rinse with cold water, scrubbing away any remaining bits
- 3
Peel and cut carrots and beets into 1.5-inch pieces. Cut onion and ginger in half
- 4
Chop up green onions and cilantro to use as a garnish later
- 5
Cook:
- 6
To a clean pot, bring up 3 quarts of water to a rolling boil. Add in parboiled pork spare ribs, onion, and ginger. Bring the pot back up to a boil and skim off any impurities
- 7
Add cut carrots and beets, then reduce the heat to medium-low. Let the soup simmer covered with a slight opening for 30-40 minutes or until carrots and beets are fork-tender
- 8
Remove the onion and ginger from the pot and discard. Season soup with sugar, fish sauce, MSG, salt and pepper to taste
- 9
Serve:
- 10
Serve this over a bowl of rice or on its own. Garnish with green onions, cilantro, and black pepper. Enjoy!