When it comes to Vietnamese home cooking, this pork rib soup is one of my favorites.
The soup is light but full of flavor. Spoon over steamed white rice for an authentic Asian home-cooked taste.
Who is Kang Suon Heo?
Vietnamese vegetable soup, or cain, can be made in many different ways. This version includes pork spareribs and is called Canh Sườn Heo, or simply Canh Sườn.
If the vegetables are cabbage and carrots, it is called Canh Sườn Heo Cà Rốt Bắp Cải.
The pork ribs are slowly simmered, allowing you to enjoy the flavorful soup and the soft meat that falls off the bone.
Simple vegetables like cabbage and carrots create a rich soup.
What you need to make cansuon
To make this easy Vietnamese pork rib soup at home, gather the following ingredients.
Pork spareribs: A rich, meaty base for the soup. I bought these pork ribs at Costco, and they were already cut into thin strips, so all I had to do was cut between the bones and cut them into small pieces. If using larger ribs or thicker cuts, cook longer to soften before adding vegetables. Green cabbage and carrots: These vegetables add a subtle sweetness when simmered in soups. You can also use Chinese cabbage, which is much more delicate than regular cabbage and cooks much faster. Shallots, garlic, and green onions: sauté these in a little oil first to create a fragrant base. Reserve the green part of the green onion for the final garnish. Seasonings: salt, freshly ground black pepper, fish sauce, bouillon powder, and a final pinch of sugar if needed for balance. I recently found pork bouillon powder, which is commonly used in Vietnam here in Sacramento, so I’m using it in place of chicken broth or mushroom seasoning to even out the flavor of the pork. These bouillon powders are used in Vietnamese and other Southeast Asian cuisines as a seasoning rather than a soup base. If you omit it, it may not taste like a traditional home-cooked meal, but you can add a little salt or fish sauce to supplement the umami flavor. Alternatively, you can add a pinch of MSG.
Want a list of my favorite pantry items and kitchen gadgets? Be sure to check out my Amazon shop link!
How to make Jang Suon
This Vietnamese vegetable soup is easy to make and these steps can be applied to most Vietnamese vegetable soups.
Step 1: Aromatic
Prepare the aroma by peeling and slicing the green onions, garlic, and shallots and frying them in a little oil at the bottom of the pan. This releases aromas and builds a flavorful base for the soup.
Step 2: Boil
Add water to the pork belly. Simmer until pork stock forms (about 35 minutes).
From time to time, remove any impurities floating on top (grayish gunk). This will help clarify the soup.
Clear soup is delicious soup. Now you can officially obtain a Vietnam card.
Step 3: Add vegetables
Prepare the vegetables, cut them into bite-sized pieces and wash them thoroughly. Thinly slice the remaining green parts of the scallions and set aside for garnish.
Add vegetables and cook until tender. Add the bulky carrots first, then the light cabbage and finish cooking at the same time.
Step 4: Season and serve
I like to add seasoning at the end because different types of vegetables bring out their flavor and natural sweetness. For example, carrots add a subtle sweetness, so you may not need the extra sugar.
When ready to serve, garnish with thinly sliced green onions and sprinkle with freshly ground black pepper for the perfect finishing touch.
FAQ
Do I need to blanch the pork ribs like the other recipes?
To make a clear and beautiful soup, many Vietnamese cooks first blanch the pork ribs. I usually do this myself. Boil the ribs briefly, then wash them before boiling them in a clean pot. This process removes impurities and the strong odor of pork, resulting in a lighter-tasting soup.
That said, I sometimes skip this step to avoid boiling another pot. To be honest, I’m lazy. Feel free to omit it, but you may need to skim it out a little more as it simmers, like I did in this recipe.
What should I do if I don’t have pork ribs?
I’ve made different variations of this soup using different proteins. If you don’t have pork spareribs, check out these other recipes:
Storage and reheating
Leftovers can be stored in a covered pot in the refrigerator for up to 3 days. When you’re ready to eat, reheat on the stovetop over medium heat until it gently boils and reaches your desired temperature.
Alternatively, transfer to a microwave-safe bowl and heat in the microwave. Be careful not to overcook the cabbage or carrots so they don’t become too soft.
clock clock icon cutlery cutlery icon flag flag icon folder folder icon Instagram instagram icon pinto interest icon Facebook facebook icon print print icon square rectangle icon heart heart icon heart solid heart solid icon
explanation
A clear and flavorful soup made with authentic Vietnamese pork spareribs, cabbage and carrots. A simple and well-balanced side soup that combines tender pork ribs, sweet cabbage, and carrots, and goes perfectly with rice to complete a Vietnamese home-cooked meal.
Prepare the pork ribs and seasonings: Prepare the pork ribs by cutting them into bite-sized pieces. I like to wash them thoroughly in the hottest water in the sink, drain them well, and set them aside. Peel and finely chop the shallots and garlic. Let’s set it aside. Separate the white and green onions and thinly slice them. Aromatic Toast: Heat the oil in a medium saucepan over medium heat. Add the minced garlic, shallots, and green onion whites. Gently fry in a frying pan until fragrant (about 20 seconds). Add pork ribs and simmer: Add pork ribs and mix with seasonings. Add water and bring to a boil, then reduce heat to low. Cook for about 35 minutes. Occasionally remove impurities that have floated to the top. At this point, these little pork ribs should be almost tender. If not, continue cooking further. Prepare the vegetables: While the soup is simmering, prepare the cabbage by cutting it into small squares or bite-sized pieces. Peel the carrots and cut them into small chunks or thick coins. Wash thoroughly and drain in a colander. Add vegetables: Add carrots to the pot. It’s thicker than cabbage, so let’s boil it for about 5 minutes before proceeding. Then add the cabbage and cook for another 3 minutes or until both are tender to your liking. At this point, the pork ribs and vegetables should all be cooked. Season the soup: Season the soup with salt, fish sauce, bouillon powder, and a pinch of sugar if desired. The carrots may already provide a subtle sweetness and there is no need to add sugar. Taste the soup and adjust seasonings as needed. Garnish and serve: Turn off the heat and transfer the soup to a large bowl. Garnish with the green parts of the green onions and sprinkle with freshly ground black pepper. Serve and enjoy!
Preparation time: 5 minutesCooking time: 40 minutes
(Tag translation) Cabbage
