When it comes to Vietnamese home cooking, this pork rib soup is one of my favorites.
The broth is light yet savory. Spoon it over steamed white rice, and you get a true taste of Asian comfort food.
What is Canh Suon Heo?
Vietnamese vegetable soups, or canh, can be made in many ways. This version features pork spare ribs, which is called Canh Sườn Heo, or simply Canh Sườn.
When the vegetables are cabbage and carrot, it’s called Canh Sườn Heo Cà Rốt Bắp Cải.
The pork ribs simmer slowly, giving you a flavorful broth and meat that’s tender and falling off the bone.
Simple vegetables like cabbage and carrots make it a complete well rounded soup.
What You Will Need to Make Canh Suon
To make this simple Vietnamese pork rib soup at home, gather the following ingredients:
- Pork spare ribs: These provide a deep, meaty base for the broth. I picked up these pork ribs at Costco, and they came in thin strips already, so all I had to do was cut between the bones to make small pieces. If you are using larger ribs or thicker cuts, increase the cooking time so they become tender before adding the vegetables.
- Green cabbage and carrots: these vegetables add a subtle sweetness when cooked in the broth. You can also use Napa cabbage, which is much more delicate and cooks much faster than regular cabbage.
- Shallots, garlic, and green onions: Sautéing these with a bit of oil at the beginning builds a fragrant foundation. Reserve the green tops of the green onions for garnish at the end.
- Seasonings: Salt, freshly ground black pepper, fish sauce, bouillon powder, and a pinch of sugar at the end if needed for balance. I recently found pork bouillon powder here in Sacramento, just like what’s commonly used in Vietnam, so I use it instead of chicken bouillon or mushroom seasoning to keep the flavor consistent with pork. These bouillon powders are used as seasonings, not soup bases, in Vietnamese and other Southeast Asian cooking. If you omit it, the soup may not taste exactly like traditional home cooking, but you can add a little extra salt or fish sauce to make up for the missing umami. Alternatively, you can use a pinch of MSG.
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How to Make Canh Suon
Making this Vietnamese vegetable soup is straightforward, and these steps work for most Vietnamese vegetable soups.
Step 1: Aromatics
Prepare the aromatics by peeling and slicing the green onions, garlic, and shallots, then sauté them in a little oil at the bottom of the pot. This releases their aroma and builds a flavorful base for the soup.
Step 2: Simmer
Add the pork ribs the water. Simmer to build the pork stock (about 35 minutes).
Occasionally skim off the impurities that might float to the top (the greyish gunk). This helps to get the broth clear.
A clear soup is a good soup, and you’ve officially earned your Vietnamese card.
Step 3: Add vegetables
Prepare the vegetables and cut into small bite-sized pieces and wash well. Thinly sliced the remaining green part of green onions to set aside as garnish.
Add the vegetables and cook until tender. Add in the bulky carrots first then the lighter cabbage next so that they finish cooking at the same time.
Step 4: Season and serve
Different vegetables bring different levels of umami and natural sweetness to the broth, so I like to season at the end. For example, carrots add a subtle sweetness, so sometimes no extra sugar may not be needed.
When ready to serve, garnish with thinly sliced green onions and a sprinkle of freshly ground black pepper for the perfect finishing touch.
FAQs
Do I need to blanch the pork ribs like in other recipes?
For a clear, beautiful broth, many Vietnamese cooks blanch the pork ribs first. I usually do this myself: the ribs are briefly boiled, then rinsed before being simmered in a clean pot. This step removes impurities and any strong pork odor, resulting in a lighter, cleaner-tasting soup.
That said, I sometimes skip this step to avoid bringing another pot to a boil—laziness, honestly. You can skip it but you might need to skim a bit more during simmering, like I did in this recipe.
What if I don’t have pork ribs?
I’ve made many variations of this soup using different proteins. If you don’t have pork spare ribs, check out these other recipes:
Storage & Reheating
Store leftovers in a covered pot in the refrigerator for up to 3 days. When ready to eat, reheat on the stovetop over medium heat until it reaches a gentle simmer and heat to your liking.
Alternatively or transfer to a microwave-safe bowl and heat in the microwave. Avoid overcooking so the cabbage and carrots don’t become too mushy.
Vietnamese Pork Rib Soup with Carrots & Cabbage (Canh Suon Bap Cai)
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
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.
Ingredients
- 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
Instructions
- Prepare pork ribs and aromatics: 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.
- Toast aromatics: 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 pork ribs and simmer: 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.
- Prepare vegetables: 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 vegetables: 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 soup: 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.
- Garnish and serve: 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!
- Prep Time: 5 minutes
- Cook Time: 40minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
Similar Recipes:
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Suon Khoai Tay Ca Rot Bong Cai Trang)
Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
Vietnamese Tofu and Garlic Chive Soup with Ground Pork (Canh Dau Hu He Nau Thit Bam)
Stir Fried Rice Noodles & Pork (Bánh Phở Xào Thịt Heo)