Vietnamese Pork Spare Rib Soup with Chayote Squash (Canh Suon Su Su)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Heat the oil in a medium pot over high heat. Add the white parts of the green onions, the shallot and the garlic, and fry until fragrant, about 30 seconds.
2. Add the blanched pork ribs and stir them into the aromatics.
3. Pour in the water and bring to a low simmer. Cook for 30 minutes, skimming off any impurities from the surface if needed.
4. Add the chayote squash and cook for another 8 minutes, until the squash is tender.
5. Season to taste with the chicken bouillon powder, salt, fish sauce and sugar. Garnish with the remaining green onions and a sprinkle of ground black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

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