About
I love a simple home-cooked Vietnamese soup. The baby back pork ribs are simmered for 2 hours to make for the most luscious bone broth. The broth is then seasoned with sauteed white onions, scallions and garlic. The julienned chayote add a slight sweetness! I like to serve the soup with a small dipping bowl of fish sauce so you can dip the tender meat into it. You will be amazed at how flavorful the broth is with only a few simple ingredients.
Ingredients
- 2 ½ pound fresh pork 100% all natural baby back ribs by hatfield
- 5 quart water
- 2 tablespoon mushroom seasoning by po lo ku trading
- 2 tablespoon fish sauce (nam pla or nuoc mam)
- 2 clove garlic
- 2 tablespoon, chopped white onion
- 4 large scallions
- 1 teaspoon avocado oil
- 1 ½ pound squash items chayote by melissa's
Instructions
- Cut pork ribs into individual ribs. Add them into a large stockpot and cover them with water. Bring to a rolling boil for 2 minutes. Strain the ribs and rinse them to remove the foam. Wash the stockpot to remove the foam.
- Add rinsed ribs back into the large, clean stockpot adding the 5 qts of water. Bring the water to a boil and then down to a simmer for 2 hours or until the pork is fork tender.
- Mince the onion, garlic and slice the white parts of the scallion. Julienne the chayote.
- Saute them in a pan with 1 teaspoon of avocado oil. Then add this all to the pot. Add in the mushroom seasoning and fish sauce.
- Julienne the chayote and add this to the pot, cooking it for only 5-6 minutes or until the chayote is just tender.
Nutrition Facts
- Servings: 6
- Calories: 582.7kcal/2438.1kJ (per serving)
- Fat: 44.7g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 31.9g (per serving)
