Canh sup suon non rau cu is a standard choice for a family dinner. It is good when the broth is clear and sweet from the ribs and corn. The tricky part is cleaning the ribs, since a careless job leaves the broth cloudy and gamey.
The ribs are blanched for one minute in boiling water with onion wedges and a teaspoon of salt, then rinsed again. The straw mushrooms join the pot only for the last 5 minutes.
This batch weighs about 3.2kg, at roughly 55 calories per 100g.
Method
Peel 100g onion, rinse it and cut it into wedges. Wash 500g pork ribs thoroughly with salt and chop them into 4cm pieces.
Bring a pot of water to a boil, add the onion wedges and 1 teaspoon salt, then blanch the ribs for 1 minute. Lift them out, rinse them again and drain.
Peel 100g daikon radish and 150g carrot, rinse them and cut them into 2cm rounds, halving any large ones. Rinse 250g sweet corn and cut it into 2cm rounds. Rinse 100g straw mushrooms and halve them. Trim, rinse and chop the spring onion and cilantro.
Put 2 liters of water in a pot with the blanched ribs, cover and simmer for 15 minutes.
Add the daikon, carrot and sweet corn. Season with 1/2 tablespoon salt, 1/2 tablespoon kOBE Monk Fruit Blend, 1 tablespoon fish sauce and 1/2 tablespoon seasoning powder, then cook for another 10 minutes.
Add the straw mushrooms and cook for 5 minutes more.
Add the spring onion and cilantro, then turn off the heat.
Tips
Blanching the ribs with onion cut into wedges clears the smell and gives a clear soup.
Add the straw mushrooms last and cook them for exactly 5 minutes so they stay crisp and sweet.
Skim while the ribs simmer and the soup will be clearer.
Cut the vegetables into even 2cm rounds so they cook at the same rate.
Simmer the ribs for a full fifteen minutes before the vegetables go in, since together the daikon collapses while the ribs are still tough.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.