Vietnamese Pork Rib Soup with Chayote (Canh Suon Nau Su Su) – Vicky Pham

what will you need

To make this classic Vietnamese vegetable soup, you will need the following:

pork ribs — Asian grocery stores have pork spare ribs that come in strips instead of large slices. Separate the row of ribs with a knife to get individual pork ribs.

Chayote squash — Chayote, also known as trái su su, mirliton, and choko in Vietnamese, is a light green, pear-shaped vegetable in the gourd family. It grows on vines and has a center pit. It develops a slightly sweet flavor when cooked, adding flavor and texture to Vietnamese soups and stir-fries.

Chayote contains latex, a milky sap found in the skin that can cause skin irritation and stickiness. To avoid this, it is recommended to wear gloves when handling.

Chayote also comes in different skin textures. Some have rough skin with small, soft spines or thorns, while others have smooth skin. Rough-skinned chayotes generally have a higher latex content than smoother ones.

fish sauce – The Salt of the East, which offers a salty taste.

Salt — Some salt, as too much fish sauce can lead to a pungent smell.

Chicken or mushroom bouillon powder — The ultimate secret weapon of Vietnamese home cooking. It’s important to note that traditional chicken broth often contains a small amount of MSG (monosodium glutamate). However, if you’d rather skip MSG, you have the option to omit the bouillon powder and substitute it with a reduced amount of salt.

Shallot, garlic and white scallions/scallions — Our main aromas for the amazing Asian perfume.

neutral oil — Just a little to bring out the flavors. I use vegetable oil. You can replace it with corn, sunflower, canola, peanut, or avocado oil.

trimmings — The green part of the spring onions and ground black pepper for a nice finish.

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