Vietnamese Pork Rib Soup with Carrots & Cabbage (Canh Suon Bap Cai)
Authentic Vietnamese pork spare ribs with cabbage and carrots in a clear, savory broth. Tender pork ribs, sweet cabbage, and carrots come together for a simple, well-balanced side soup that pairs perfectly with steamed rice for a complete Vietnamese family-style meal. I like to give a thoroughly washing with the hottes…
- 1 1/2 lbs pork spare ribs
- 1 1/2 quarts water (6 cups)
- 1/4 head of medium green cabbage
- 2 small carrots
- 1 small shallot
- 3 cloves garlic
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground black pepper plus more for sprinkle as garnish
- 1 teaspoon chicken or pork bouillon powder or mushroom seasoning powder (can sub with additional salt)
- 1 teaspoon fish sauce
- 2 green onions
- Prep the pork ribs by cutting them into small, bite-sized pieces. I like to give a thoroughly washing with the hottest water from the sink and drain well and set aside. Peel the shallot and garlic and finely mince. Set aside. Thinly sliced the green onions with whites and greens separated.
- In a medium pot, heat up oil over medium-high. Add the chopped garlic, shallots and whites of green onions. Lightly pan fry until fragrant (about 20 seconds).
- Add the pork ribs and mix with the aromatics. Add water and bring it to a boil then reduce the heat to a low simmer. Cook for about 35 minutes. Occasionally, skim off any impurities that might rise to the top. These small pork ribs should be almost tender at this point. If not, continue to cook more.
- While the broth is simmering, prepare the cabbage by cutting it into small squares or bite-sized pieces. Peel and cut the carrots into small chunks or thick coins. Wash well and drain in a colander.
- Add the carrots to the pot. Cook for about 5 minutes to give it a head start since they are thicker than the cabbage. Then add the cabbage and cook for 3 more minutes or until both reach your desired level of tenderness. At this point, pork ribs and vegetables should all be done cooking.
- Season the soup with salt, fish sauce, bouillon powder and a pinch of sugar if needed. Sometimes the carrot impart the subtle sweetness already and added sugar is not needed. Taste the broth and adjust the seasoning if needed.
- Turn off heat and transfer the soup to a large serving bowl. Garnish with the green parts of the green onions and a sprinkle of freshly ground black pepper. Serve and enjoy!
Peel the shallot and garlic and finely mince. Thinly sliced the green onions with whites and greens separated.
In a medium pot, heat up oil over medium-high. Add the chopped garlic, shallots and whites of green onions. Lightly pan fry until fragrant (about 20 seconds).
Add the pork ribs and mix with the aromatics. Add water and bring it to a boil then reduce the heat to a low simmer.
Occasionally, skim off any impurities that might rise to the top. These small pork ribs should be almost tender at this point. While the broth is simmering, prepare the cabbage by cutting it into small squares or bite-sized pieces.
Peel and cut the carrots into small chunks or thick coins. Cook for about 5 minutes to give it a head start since they are thicker than the cabbage.
Then add the cabbage and cook for 3 more minutes or until both reach your desired level of tenderness. At this point, pork ribs and vegetables should all be done preparation.
Season the soup with salt, fish sauce, bouillon powder and a pinch of sugar if needed. Sometimes the carrot impart the subtle sweetness already and added sugar is not needed.
Taste the broth and adjust the seasoning if needed. Turn off heat and transfer the soup to a large serving bowl. Garnish with the green parts of the green onions and a sprinkle of freshly ground black pepper.