This simple, light yet flavorful, and hearty soup is a soup I enjoy making whether it’s in the cold of winter or warmer days of summer. I usually add some kind of pasta noodle like fusili pasta to make it a meal, but since I’m watching my carb intake I only added it for my daughter and my husband’s bowl this time.
The great thing about this soup is as long as you have potatoes, carrots, and onions you’re good on the veggies. But it’s also very customizable to your preference. Sometimes I add corn, cabbage, or cauliflower depending on what I have in the fridge and what I feel like eating.
For a cleaner flavor, I prefer using water to make the broth, but if you wanted to use chicken broth or some other broth you can definitely do that. For this soup, I used pork (hence the name 😛) but I’ve done this with bone-in chicken and it always turns out great as well!
Vietnamese Pork Spare Rib Soup (Serves 4-6)
2 Lbs. Pork Spare Ribs (cut into 1-2 riblets)
2 cups of cubed potatoes
2 cups of sliced carrots
3 Tbs of fish sauce
1 tsp salt
1/2 tsp black pepper
2 cups cooked pasta
2 celery stalks (optional)
1/2 cup carrots (i usually keep the ends of carrots I’ve grated in the freezer to make broth later)
1/4 cup sliced onions
8 cups water
To cleaned pork spare ribs well:
1. Soak in cold salted water for about 30 minutes and rinse.
2. Parboil the ribs.
3. Bring enough water to cover the pork to boil.
4. Add pork and let cook in boiling for about 2 minutes.
5. Remove and rinse pork and set aside.
6. Drain water and rinse pot.
Make the broth:
7. Add 8 cups of fresh water to pot, add pork, celery stalks, 1/2 cup of carrots, 1/4 cup of sliced onions.
8. Bring to boil then reduce to simmer.
9. Simmer for 1 hr to extract the most flavor as possible from the meat and vegetables.
10. Use a strainer to strain out carrots, celery and onions.
Make the soup:
11. Add in potatoes, carrots, and rest of onions.
12. Season with 2 Tbs fish sauce (add the last Tbs at the end of cooking if needed), 1 tsp salt, 1/2 tsp black pepper.
13. Bring back to boil then simmer until potatoes are tender.
14. Adjust seasonings to preference.
15. Add some pasta to a bowl and ladle soup on top.
16. Garnish with green onions.