Description
This authentic and flavorful Vietnamese soup brings together tender pork ribs and the delicate, naturally sweet taste of chayote squash. A classic light and clear broth to eat with steamed rice in a traditional Vietnamese family-style meal.
Ingredients
Units
Scale
- 1 lb pork spare ribs
- 2 medium chayote squash
- 1 shallot
- 2 garlic cloves
- 4-6 green onions
- 1 tablespoon vegetable oil
- 1-1/2 quarts water
- 2 teaspoons chicken bouillon powder
- 1 teaspoon sea salt
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
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.
- Prepare chayote: 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.
- Pan fry aromatics: 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 ribs and chayote: 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.
- Finish: Season to taste with bouillon powder, salt, fish sauce, and sugar. Garnish with remaining green onions and a sprinkle of ground black pepper.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese