Spare rib & chayote soup (canh suon nau su su)

Name: Spare rib & chayote soup (canh suon nau su su)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Chinese
Ingredients: 1 lb pork spare ribs, bone-in, cut into 1-inch sections (or you can substitute baby back ribs, country-style ribs, or center cut loin); 2 qt chicken stock (or 2 qt water plus 1-2 tbsp chicken bouillon); 2 1/2 tsp salt; 1 tbsp vegetable oil or other cooking oil; 1 small yellow onion; 2 garlic cloves, minced; 1 tbsp fish sauce; 1 tbsp white sugar; 1 tsp lemon juice; 2 chayote squashes, peeled, cored, and sliced; 2 scallions, white parts set aside, green parts thinly sliced; 1/4 tsp white pepper (you can substitute freshly ground black pepper)

6 steps

Prep:15minCook:45min

Comfort food you'll only find in a Vietnamese home, never in a restaurant. Perfect for a cold night, served over glass noodles, jasmine rice, or vermicelli. Very filling and balanced on its own, but can be a side dish too. (I borrowed the photo from vickypham.com, just till I can upload my own photo.)

Updated at: Thu, 17 Aug 2023 09:49:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories318.2 kcal (16%)

Total Fat18.5 g (26%)

Carbs19.3 g (7%)

Sugars9.7 g (11%)

Protein17.9 g (36%)

Sodium1788 mg (89%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbpork spare ribs

bone-in, cut into 1-inch sections, or you can substitute baby back ribs, country-style ribs, or center cut loin

2 qtchicken stock

or 2 qt water plus 1-2 tbsp chicken bouillon

2 ½ tspsalt

1 Tbspvegetable oil

1 Tbspwhite sugar

1 tsplemon juice

2chayote squashes

peeled, cored, and sliced

2scallions

white parts set aside, green parts thinly sliced

¼ tspwhite pepper

you can substitute freshly ground black pepper

Instructions

Step 1

Parboil the pork: Cover with water in a pot. Add 1 tsp salt and bring to a boil. Immediately remove from heat, drain, rinse under cold water, drain dry, and set aside.

Step 2

Return the pot to the stove. Warm the oil on medium-high heat, then saute yellow onion until just barely translucent and tender. Add the garlic and the whites of the scallions, and cook just until fragrant.

Step 3

Add the chicken stock. While bringing to a boil, season with 1 1/2 tsp salt and the sugar, fish sauce, and lemon juice (adjust seasonings to taste). Add pork, then immediately reduce heat, and simmer on low for 30 min. off any impurities with a flat-bottomed ladle or serving spoon.

Step 4

Add chayote and cook until just tender, about 6-8 minutes.

Step 5

Serve over warmed glass noodles (my favorite), jasmine rice, or vermicelli, topped with the sliced green scallion and pepper as garnish.

Step 6

REDUCE COOKING TIME by 15-20 minutes WITH A PRESSURE COOKER: Once you've sauteed the onions and garlic on the "brown" setting (step 2), add the chicken stock and seasonings and pork, then cook on high pressure for 10 minutes (step 3). Quick-release the pressure, add the chayote to cook for another 6-8 minutes (step 4). Proceed with step 5 as usual.