Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)
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Vietnamese home cooking features a variety of vegetable soups, which are commonly enjoyed alongside steamed rice and other side dishes.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
Among these classic vegetable soups is Pork Spare Rib Soup with Chayote Squash, known as Canh Sườn Nấu Su Su in Vietnamese.
This authentic Vietnamese soup brings together tender pork ribs and the delicate, naturally sweet taste of chayote squash. The result is a delicious and flavorful classic light soup that reminds us of home.
Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)
What You Will Need
To make this classic Vietnamese vegetable soup, you will need the following:
Pork Ribs — You can get pork spare ribs at Asian grocery stores that will come in strings rather than large slabs. Separate the string of ribs with a knife to get individual pork ribs.
Chayote Squash — Chayote, also known as Trái Su Su in Vietnamese, Mirliton, and choko, is a light green, pear-shaped vegetable belonging to the gourd family. It grows on vines and has a center pit. When cooked, it develops a mildly sweet taste and adds flavor and texture to Vietnamese soups and stir-fries.
Chayote contains latex, a milky sap found in the skin, which can cause skin irritation and stickiness. To avoid this, it is recommended to wear gloves during handling.
Chayote also comes in varying skin textures. Some have rough skin with small, soft spikes or thorns, while others have a smooth skin. Rough-skinned chayote generally has higher latex content compared to the smoother ones. The chayote sold at the grocery stores typically is the smooth skin variety with little sap.
Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)
Fish Sauce — The salt of the East that offers a salty umami flavor.
Salt — A bit of salt because too much of fish sauce can result in a pungent smell.
Chicken or Mushroom Bouillon Powder — The ultimate secret weapon in Vietnamese home cooking. It's important to note that traditional chicken bouillon often contains a small amount of MSG (monosodium glutamate). However, if you prefer to avoid MSG, you have the option to omit the bouillon powder and replace it with a reduced amount of salt.
Shallot, Garlic, and Whites of Green Onions/Scallions — Our main aromatics for the amazing Asian perfume.
Neutral Oil — Just a bit to fry the aromatics. I’m using vegetable oil. You can substitute with corn, sunflower, canola, peanut or avocado oil.
Garnishes — The green part of green onions and ground black pepper for a beautiful finish.
Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)
How to Make It
Step 1: Parboil the pork spare ribs. This will help to get rid of the impurities that may cloud the broth and any lingering foul porky smell.
Step 2: Peel and cut the chayote squash into thick matchsticks and prep the aromatics.
Step 3: Make the bone broth. Start with toasting the aromatics with oil, then add the parboiled spare ribs to a small stock pot and water. Simmer on medium-low until ribs are tender.
Step 4: Add chayote and season broth to taste. You want to cook the chayote until just tender, as overcooking can cause them to break into many pieces. Season to taste with fish sauce, salt, sugar, and bouillon powder.
Step 5: Garnish and serve. Sprinkle with sliced green onions and dash of black pepper. Serve with a main protein dish and steamed rice for a complete meal.
Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)
How to Enjoy Vietnamese Soup
Now that you made the vegetable soup, here's how to eat it in a traditional Vietnamese family meal with steamed rice:
Place a small bowl of steamed rice in front of each diner. Shared side dishes are placed at the center of the table.
Begin by enjoying the rice along with the main side dishes, setting aside the vegetable soup for later.
Once your rice bowl is halfway empty, pour some soup over the remaining rice. This is done to cleanse the palate during the meal.
Continue serving yourself with other side dishes and the soupy rice until all the rice is consumed.
If desired, you can refill your bowl with rice and repeat the process.
Or, skip all of the above mentioned steps and enjoy it however you like. When I’m lazy or it’s just me eating, I’d just have everything together in the same bowl.
Other Soups You May Enjoy
Kabocha Squash Soup with Chicken
Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
Cabbage and Shrimp Soup
Mustard Green Soup with Shrimp Balls
Chicken Soup with Baby Spinach
Pompano Fish and Sour Bamboo Soup
Popular Dishes to Complete the Meal
Quick & Easy Vietnamese Caramelized Ground Pork Rice Bowls
Easy Chinese-Style Soy Sauce Braised Pork Ribs
Caramelized Ginger Chicken
Pan-Fried Lemongrass Spicy Chicken
Vietnamese Pork Spare Rib Soup with Chayote Squash (Canh Sườn Nấu Su Su)
Ingredients
Instructions
- Parboil the pork spare ribs: Bring a medium pot with water to a rolling boil. Add spare ribs and boil for 5 minutes until impurities float to the top. Drain content of pot into a colander placed in the sink. Rinse spare ribs thoroughly under cold running water and drain dry. Clean pot and return to stove.
- Peel and cut the chayote into thick matchsticks. Peel and roughly chop the shallot and garlic cloves. Remove the root ends of the green onions and slice into 1-inch segments.
- In a medium pot, add oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 30 seconds).
- Add blanched pork ribs and toss in the aromatics. Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
- Add chayote squash. Cook for an additional 5 minutes or until squash is tender.
- Season to taste with bouillon powder, salt, fish sauce, and sugar. Garnish with remaining green onions and a sprinkle of ground black pepper.
Nutrition Facts
Calories
376Fat
30 gSat. Fat
9 gCarbs
7 gFiber
2 gNet carbs
5 gSugar
3 gProtein
19 gSodium
1164 mgCholesterol
91 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
