Canh Cai Chua Suon Non (Pickled Mustard Green w/Pork Spare Ribs Soup)...

Canh Cai Chua Suon Non (Pickled Mustard Green w/Pork Spare Ribs Soup)...

My mother taught me this recipe. Today was my 1st time learning how to chop spare ribs. I actually made a comfortable spot on the floor of the kitchen and chopped right there.

Ingredients
4 quarts of water
2 tbsp chicken granulated powder
1 lb pork spare ribs cut in 1 in pieces
1 container of pickled mustard greens (already made from store; sliced in thin long pieces)
4 tomatoes (cut in wedges)
Salt
Black Pepper
1 tbsp of oil
3 cloves garlic, minced
1/4 white onion, minced
1 red pepper, minced

Directions

1.) Heat up a pot of water (6 cups) with high heat. Add in the pork ribs. Bring to a boil. Drain in a colander, and rinse. Marinade with a sprinkle of salt and black pepper.

2.) If you use the same pot, then clean it well and reuse. If not, use another pot. Fill with water and put on high heat. Add in chicken powder and then the pork ribs. Once it starts boiling, lower the heat down to med to soften the meat.

3.) While waiting for the meat to soften, stir fry the pickled mustard greens. Heat up a pan with med to high heat. Put in oil, and then add garlic and then onions. Stir fry for a minute till golden brown. Then, add in the pickled mustard greens. Stir fry for 3 min. Then, add to the pot of soup.

 

 

4.) Now, add the tomatoes. Skim off any excess. Lower the heat down to low and simmer for 10 to 15 min till ribs are softened.

 

 

ENJOY!