Vietnamese Pork Rib Soup
Vietnamese Pork Rib Soup
To me, this pork riblet soup is the ultimate Vietnamese comfort food. The ingredients can be found at any grocery store and it’s very easy to make. You will be able to find riblets at every Asian market; either cut from spare or baby back ribs. If shopping at an American grocery store, you will most likely have to ask the butcher at the counter to cut a rack of ribs into individual bite size pieces for you; about 1.5” thick. Not a fan of pork? You can use flanken style beef ribs or even bone-in chicken parts as a substitute. The key to making this soup so flavorful is the bone; so no boneless meat.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot finely chopped
- 6 garlic cloves minced
- 3 green onions white and green parts separated; finely chopped
- 1 lb pork riblets
- 6 cups water
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon powder or chicken bouillon powder
- 1/4 tsp cracked black pepper
- 1 large carrot sliced
- 1 large potato cubed
- 1/2 head cauliflower broken into florets
Instructions
- Add cooking oil to a large pot over medium heat. Sauté the shallots, garlic, and white part of the green onion for 3 minutes.
- Toss in the riblets. Sauté for 10-12 minutes until the riblets are browned.
- Pour in the water. Simmer for 45 minutes. Skim off any of scum from the top of the pot.
- Stir in the salt, mushroom bouillon, fish sauce, and black pepper. Add in the potatoes, carrots, and cauliflower. Cover and simmer over low heat for 15 minutes.
- Turn off the heat. Add in the green part of the green onion.
