Vietnamese Pickled Mustard Greens & Pork Rib Soup (Canh Cải Chua Sườn)

Got extra sour Vietnamese Pickled Mustard Greens (Dưa Cải Chua)? Make this light and tangy Vietnamese pork rib soup.

This simple vegetable soup consists of naturally fermented mustard greens, tender pork ribs, and a balanced mix of sweet, sour, and savory. It’s the perfect side to steamed rice.

At the beginning of the year, I usually make a large batch of naturally fermented pickled mustard greens for Lunar New Year celebrations.

It goes wonderfully with Vietnamese braised pork and eggs (Thịt Kho Tàu or Thịt Kho Trứng) as the tanginess cuts through the richness of the pork belly.

When I get to the bottom of the large container, I would finish it up in a side soup called Canh Cai Chua.

What is Canh Cai Chua?

Canh Cai Chua is a Vietnamese pickled mustard green soup. When cooked with pork ribs, it’s called Canh Cai Chua Suon.

This vegetable soup is similar to Vietnamese tamarind soup (Canh Chua) but milder in sourness and simpler in ingredients. It has just enough tang to keep things light and refreshing, making it a delicious soup that also works as a palate cleanser.

What You Will Need

To make this Vietnamese vegetable soup, gather the following ingredients:

• Pickled Mustard Greens — Known as Dưa Cải Chua in Vietnamese. You can get these are Asian supermarkets or make them at home. I’m also using a cup of the brine for extra tartness and because that gut-healthy liquid should never go to waste.
• Pork Ribs — I’m using Costco St. Louis pork spare ribs. The rib bones provide great body to the soup. If you don’t eat pork, feel free to substitute with beef ribs or bite-sized pieces of bone-in chicken thighs.
• Tomatoes — I’m using a handful of concerto grape tomatoes which are similar to cherry tomatoes. You can substitute with larger tomatoes and simply sliced them into thick wedges. Tomatoes go hand-in-hand with pickled mustard greens but feel free to omit if preferred.
• Seasonings: Fish sauce, chicken bouillon powder, salt, sugar, and black pepper—your usual suspects in Vietnamese cooking.
• Aromatics — Garlic and shallot. You can substitute with other bulb onions or the white part of green onions.
• Neutral Oil — Just a bit of vegetable oil or other neutral oil to pan fry the shallots and garlic, bringing out their aroma and flavor.
• Optional Garnishes — A sprinkle of ground black pepper, thinly sliced cilantro or green onions/scallions for a finishing and refreshing touch. If you like it spicy, add thinly sliced red chilies.

How to Make It

Step 1: Prepare the pork ribs

Separate the ribs by cutting between the bones. If they’re still too large and long, chop them into bite-sized pieces using a cleaver. Rub the ribs with a little salt to clean them, then rinse thoroughly with water and drain well. Set aside.

Step 2: Pan-fry the pork ribs

Add oil to a medium stockpot and heat over medium-high. Add the pork ribs, lightly season with some of the seasonings (the rest will go into the broth later), and cook for about 3 minutes, or until the outside of the pork ribs is lightly caramelized.

Step 3: Add aromatics

Add chopped shallots and minced garlic to the pot. Stir and cook for about 30 seconds until fragrant and lightly toasted.

Step 4: Add tomatoes

Add tomatoes and pan fry for about 2 minutes so they release their sweetness.

Step 5: Add pickled mustard greens and liquids

Add the pickled mustard greens, water, and brine (the liquid from the pickle jar). Bring everything to a boil—this should take about 7 minutes.

Once boiling, lower the heat and let it simmer gently for about 30 minutes, or until the ribs are tender. Skim off any foam on the surface to keep the broth clear.

Step 6: Season the stock

Add remaining salt, fish sauce, sugar, and chicken bouillon powder. Taste and adjust, if needed.

Step 7: Serve and garnish

Transfer the soup to a serving bowl. Sprinkle with freshly cracked black pepper and sliced green onions, chopped cilantro, and/or thinly sliced red chili peppers.

Serve hot with steamed rice or one other protein side dish like for a complete Vietnamese family-style meal.

Storage & Reheating

Store in the fridge for up to 3 days. Reheat gently on the stove until just heated through to avoid overcooking the pickled greens.

Pro-Tips

• Don’t skip the sauté step: Lightly pan-frying the ribs, garlic, shallots, and tomatoes adds more dimensions and sweetness to the soup. For a clearer broth, you can alternatively blanch the pork ribs in boiling water for 2–3 minutes, rinse them well, then skip the sautéing and add everything directly to the pot. Both methods work. It just depends on your preference for flavor vs. soup clarity.
• Skim the broth: Use a spoon to remove foam during simmering to keep the broth clear and clean-tasting.
• Adjust the sourness: If your dưa chua is very sour, rinse it briefly under cold water or reduce the amount of pickling liquid you add to the pot.

Complete the Meal

This soup is best served with plain steamed rice and a salty protein dish, such as one of the following, for a complete meal:

• Vietnamese braised pork belly with eggs (Thịt Kho Trứng)
• Vietnamese braised black pepper pork (Thịt Kho Tiêu)
• Braised catfish (Cá Kho)
• Vietnamese omelette (Trứng Chiên)
• Simple crispy fried fish (Cá Chiên)