Canh Sườn Heo Recipe

Lastest Updated April 19, 2024
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Vietnamese pork spare rib and vegetable soup, or Canh Suon Heo (Canh Sườn Heo), is a popular dish to enjoy with steamed rice in daily Vietnamese meals. When the succulent spare ribs meet sweet and starchy vegetables at the tip of your tongue, the burst of flavors is just mind-blowing.

This article is aimed at helping you enjoy that sensation at home. It will go through the unique features of Canh Suon Heo, the necessary kitchen tools and ingredients to make it, details on its preparation, as well as cooking, storage, and reheating tips. Let’s check them out!

Canh Suon Heo1

What Is Canh Suon Heo?

Canh Suon Heo is a Vietnamese dish in the category of Canh (broth-based soups popular in Vietnamese cuisine). A traditional Vietnamese family meal often serves one or two Canh dishes with rice and several savory dishes. The broth makes it easier to chew and digest the rice.

There are many kinds of Canh, with Canh Suon Heo being one of the most prevalent dishes. Its nutrition profile is very well-rounded, consisting of starch, protein, fat, and fiber. The versatility of the ingredients is another charm: you can use many types of vegetables to whip up the dish.

What Tools Must I Have To Make Canh Suon Heo?

You only need the most basic tools for cooking Canh Suon Heo from scratch. Check the following list to see how simple they are.

  • Stockpot: for cooking Canh Suon Heo. While any kind of large cooking pot with a lid will do, a stockpot provides enough space to prepare this dish.
  • Soup ladle: for stirring the ingredients in the stockpot.
  • Slotted ladle: for scooping and serving Canh Suon Heo.
  • Knife: you need a sharp knife to cut the vegetables smoothly.
  • Cutting board: for chopping the vegetables.
Canh Suon Heo Tools

What Are Ingredients Does Canh Suon Heo Call For?

The ingredients may be found right in the dish’s name: spare ribs and vegetables. I will show you how to find spare ribs and what kinds of vegetables you can use, plus the necessary herbs and condiments for Canh Suon Heo.

  • Pork spare ribs: This cut mainly has meat between the bones, not on top like baby back ribs. Spare ribs are also very flavorful due to having a lot of marbling. Some versions of Canh Suon Heo may use pig trotters or pork knuckles for extra fattiness.

Pork spare ribs are usually unavailable in many grocery stores, which only sell full slabs of ribs. You take one home and cut it into separate spare ribs yourself or ask a butcher to do so. I usually choose the latter method.

  • Vegetables: Many types of vegetables can go into this dish. My recipe uses potatoes, lotus roots, carrots, white radishes, broccoli, and straw mushrooms. Lotus roots are an exquisite Vietnamese food ingredient; I find their sweet flavor and starchy texture to be irresistible.

You can freely add other vegetables to Canh Suon Heo; that’s the beauty of this dish. Beetroots, cauliflower, baby corn, gourds, zucchinis, button mushrooms, portobello mushrooms, and so on are all possible add-ons.

  • Shallots: For cleansing the spare ribs.
  • Scallions: You need to divide the scallions into two parts for two different purposes: whole scallions for imparting more flavor to the broth and chopped scallions for garnish.
  • Cilantro: For garnishing and adding more flavors to the broth.
  • Brown sugar: A small amount of sweetener is ideal for balancing the generally salty and savory flavor of Canh Suon Heo.
  • Soup powder: For enhancing the flavor of the broth.
  • Salt: For cleansing pork ribs as well as flavoring the broth.

What Are The Instructions For Cooking Canh Suon Heo At Home?

Creating Canh Suon Heo is a process of preparing the vegetables, parboiling the spare ribs before cooking them for the broth, and adding vegetables to the stockpot. It can be a little time-consuming, but the result is definitely worthwhile.

Step 1: Prepare The Vegetables

Wash the vegetables and let them drain.

Cut the potato, broccoli head, carrot, and white radish into bite-sized pieces.

Slice the lotus root thinly and cut all the straw mushrooms in half.

Take half the scallions and chop them finely. Chop the cilantro finely.

Canh Suon Heo Step 1 Prepare the Vegetables

Step 2: Parboil The Pork Ribs

Fill the stockpot with water and bring it to a boil. Add salt, then parboil the spare ribs for 2 minutes. Immerse them in cold water. This step helps deodorize the spare ribs and create a clear broth. However, if you put extra effort into the next step, you can skip this one.

Canh Suon Heo Step 2 Parboil the Pork Ribs

Step 3: Cook The Pork Ribs

Return the pork ribs to the stock pot along with whole scallions, shallots, and 3.5 liters of water. Set the heat to medium and cook for 20 minutes with the lid off.

Constantly skim off the white scum from the top. Do this thoroughly if you don’t parboil the pork ribs.

Canh Suon Heo Step 3 Cook the Pork Ribs

Step 4: Add The Vegetables

Remove the scallions and shallots. Add the lotus root slices and cook for 15 minutes on low-medium heat.

Canh Suon Heo Step 4 Add the Vegetables

Add the white radish, carrot, and potato pieces. Cook for another 15 minutes.

Canh Suon Heo Step 4 Add the Vegetables1

Add the straw mushrooms, broccoli, and seasoning. Cook for 5 or 10 more minutes.

Canh Suon Heo Step 4 Add the Vegetables2
Canh Suon Heo Step 4 Add the Vegetables3

Garnish with chopped scallions and cilantro.

Canh Suon Heo Step 4 Add the Vegetables4
Canh Suon Heo Step 4 Add the Vegetables5

What Is The Secret To Making Tasty Canh Suon Heo?

To ensure the tastiest Vietnamese pork spare rib and vegetable soup, I have some important tips for you. Moreover, this section also comprises the best side dishes for Canh Sườn Heo, storage tips, and other Vietnamese dishes you should consider.

While it is easy to prepare homemade Canh Suon Heo, there are 4 main tips to make the process even smoother.

  • About parboiling: It is recommended but entirely optional to parboil pork spare ribs before making Canh Suon Heo.
  • How to get a clear soup: Always cook Canh Suon Heo with the lid off and constantly remove the white foam at the stop. They are impurities in the pork ribs and will make the broth opaque unless taken out of it.
  • Drop vegetables in the right order: lotus roots go in first, followed by root vegetables. Quick-cooking ingredients should be added last. In case you add other vegetables not included in this recipe, it is a great idea to check their cooking time beforehand.
  • Use an Instant Pot: You can save time by preparing Canh Suon Heo with an Instant Pot. This device may cut the cooking time by half or even two-thirds. However, the tradeoff is that the broth won’t be as clear as the traditional version.

What Sides Should I Enjoy With Canh Suon Heo?

Canh Suon Heo always goes with steamed rice and, in some cases, rice noodles. Due to the traditional role of Canh dishes in Vietnamese meals, they aren’t very versatile in terms of side dishes. Enjoying Canh Suon Heo with salads or bread is possible but not very popular.

You can dip the vegetables and spare ribs in Nuoc Cham made with Vietnamese fish sauce, garlic, and chili peppers. A mixture of soy sauce, garlic, and chili peppers is another suitable condiment. However, people concerned about sodium intake shouldn’t use more dipping sauces.

Canh Suon Heo3

How To Store And Reheat Canh Suon Heo?

You can store Canh Suon Heo by placing the leftover in an air-tight container and refrigerating it for 2 or 3 days. Since this dish is a broth-based soup with no creamy ingredients, it is excellent for long-term storage in the freezer as well.

Canh Suon Heo can be frozen for 2 or 3 months and doesn’t change significantly in texture and flavor when thawed. You can reheat it over medium heat on the stovetop or use a microwave. An Instant Pot is another useful device.

What Similar Vietnamese Dishes Can I Enjoy?

If you’re interested in more Canh dishes, I wholeheartedly suggest Canh Kho Qua Nhoi Thit, Canh Chua, and Sup Cua. They are nutritious vegetable-based staples that can make plain steamed rice a feast.

  • Canh Kho Qua Nhoi Thit (stuffed bitter melon soup): bitter melons are no longer bitter when appropriately cooked. This recipe adds a savory meat filling, a deliciously mellow broth, and plenty of hearty vegetables to make bitter melon haters fall in love with them.
  • Canh Chua (sweet and sour soup): Vietnamese people love to consume sweet and sour dishes when it’s hot, and Canh Chua consistently ranks high on their list. Since this soup relies on fish for protein rather than red meat, it can be part of a healthy diet.
  • Sup Cua (Vietnamese crab and corn soup): While Sup Cua usually serves as an appetizer at big parties in Vietnam, there is no problem with incorporating it into Vietnamese meals. Its combined sweetness of corn and crab meat is beyond imagination.

When Are You Going To Cook Canh Suon Heo?

A highly nutritious dish, Canh Suon Heo is great for lunch and dinner. Given how suitable the soup is for refrigeration and freezing, you can make it ahead. With an Instant Pot, you can reduce the cooking time by a significant margin. Canh Suon Heo is the ultimate dish for daily meals!

Therefore, it will be especially beneficial if you master how to cook it, and I’m happy to help you with that. In case you have any questions about this recipe, let me know in the comment section. Don’t forget to share this post with your friends to spread the popularity of Vietnamese soups.

Canh Suon Heo

Vietnamese Pork Spare Rib And Vegetable Soup (Canh Sườn Heo)

Canh Suon Heo is a favorite dish of many Vietnamese households, and it will be yours, too. This recipe is a brilliant way to add more fiber-rich vegetables to your diet.
5 from 2 votes
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Course: Main dish
Cuisine: Vietnamese
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 Servings
Calories: 484kcal

Ingredients

The Pork Spare Ribs

  • 1.1 pounds 500 grams pork spare ribs
  • 3 shallots
  • 4 scallions
  • 1 teaspoon salt

The Vegetables:

  • 1 medium potato
  • 1 lotus root
  • 1 carrot
  • 1 white radish
  • ½ broccoli head
  • 3.5 ounces 100 grams straw mushrooms
  • Scallions and cilantro

The Condiments

  • 1 teaspoon brown sugar
  • 2 teaspoons soup powder
  • 2 teaspoon salt

Instructions 

  • Cut the potato, broccoli head, carrot, and white radish into bite-sized pieces. Slice the lotus root thinly and cut all the straw mushrooms in half. Take half the scallions and chop them finely.
    Canh Suon Heo Step 1 Prepare the Vegetables
  • In the stockpot, parboil the spare ribs in hot water with salt for 2 minutes. Immerse the spare ribs in cold water.
    Canh Suon Heo Step 2 Parboil the Pork Ribs
  • Cook the spare ribs with whole scallions, shallots, and 3.5 liters of water. Set the heat to medium and cook for 20 minutes with the lid off. Constantly skim off the white scum from the top.
    Canh Suon Heo Step 3 Cook the Pork Ribs
  • Remove the scallions and shallots. Add the lotus root slices and cook for 15 minutes on low-medium heat.
    Canh Suon Heo Step 4 Add the Vegetables
  • Add the white radish, carrot, and potato pieces. Cook for another 15 minutes.
    Canh Suon Heo Step 4 Add the Vegetables1
  • Add the straw mushrooms, broccoli pieces, and seasoning. Cook for 5 – 10 more minutes.
    Canh Suon Heo Step 4 Add the Vegetables2
  • Garnish with chopped scallions and cilantro.
    Canh Suon Heo Step 4 Add the Vegetables5

Video

Notes

  • The instructions and preparation time are for 4 servings.
  • Parboiling the pork spare ribs is a useful yet non-compulsory step.
  • Cook Canh Suon Heo with the lid off and constantly remove the white foam at the stop to get a clear broth.
  • Add vegetables to the stockpot in the right order: lotus roots, root vegetables, and quick-cooking ingredients.
  • You can cook Canh Suon Heo with an Instant Pot.

Nutrition

Calories: 484kcal | Carbohydrates: 30g | Protein: 26g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 2013mg | Potassium: 1283mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3143IU | Vitamin C: 114mg | Calcium: 122mg | Iron: 4mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

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