Vietnamese Pickled Mustard Green with Ribs Soup (Canh sườn cải chua) Recipe

 

Ingredients

Marinate Ribs

8 oz. Pork Back Ribs

1 tsp. minced Garlic

1 tsp. chopped Shallots

1 tsp. Sugar

1/4 tsp. Mushroom Seasoning

Pinch of Kosher Salt

Soup

8 oz. Pickled Mustard Greens

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic

Marinated Ribs

5 cups Water (add more as needed)

2 tsp. Sugar

1/2 tsp. Mushroom Seasoning

1 tsp. Fish Sauce

Green Onions

Chili Pepper

Cut 8 oz. Pork Back Ribs, about 1.5 inches. Boil some water, add in some salt.  Blanch the Ribs. Place it into a bowl. Add in 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Add 1 tsp. Sugar.  Add 1/4 tsp. Mushroom Seasoning and a pinch of Kosher Salt. Mix well and let it marinate for 30 minutes. 

Rinse 8 oz. Pickled Mustard Greens.  Cut into bite size pieces and set aside. 

Add 1 Tbsp. Olive Oil into a pot.  Add 1 Tbsp. minced Garlic.  Saute for a few seconds. Add in the marinated Ribs.  Once it starts to golden, add in 5 cups Water. Cook on medium-high heat, bring it to a simmer.  Add in the Pickled Mustard Greens. Add 2 tsp. Sugar. Add 1/2 tsp. Mushroom Seasoning and 1 tsp. Fish Sauce. Continue to let it simmer. Once it’s cooked, add in the Green Onions and Chili Pepper.  Serve while hot and enjoy.