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Nothing reminds me more of home than a warm bowl of soup. No, I’m not talking about famous noodle soups like Phở that everyone knows about. I’m talking about the kind of soups that you won’t find in typical Vietnamese restaurants in the States. These soups can only be found at home, made by mom or dad, or in restaurants specializing in Vietnamese home cooking, known as Cơm Bình Dân.
Vietnamese Pork Spare Rib Soup with Opo Squash (Canh Suon Nau Bau)
What is Pork Spare Rib & Opo Squash Soup
One of the classic Vietnamese home-cooked soups is Pork Spare Rib Soup with Opo Squash (Canh Sườn Nấu Bầu). It is made with short pieces of pork ribs as the protein and thinly sliced opo squash as the vegetable. Like all Vietnamese soups in traditional home cooking, it’s garnished with thinly sliced green onions and cilantro for a pop of green and freshly ground black pepper for a wonderful finishing aroma.
Pork Ribs (Sườn Heo)
In Vietnam, pork is a staple ingredient in Vietnamese cooking. Pork ribs are one of the more luxurious cuts. They can be braised, grilled, and used in soups. In soups, the pork ribs are boiled to make a hearty pork bone broth.
Opo Squash (Bầu)
Opo squash, also known as bottle gourd, calabash gourd, cucuzzi, or Bầu in Vietnamese. You can find it in many Asian supermarkets all year round. It is physically similar to a large zucchini but has light green skin. Opo squash can grow very big if allowed, but it’s best to harvest when they reach about 6 inches long while the flesh is still tender. Opo squash is most popular in Vietnamese soups and stir-fries. The flavor is quite bland but it absorbs flavors nicely and is an easy vegetable for kids to eat.
Typical Vietnamese Seasonings
To flavor the soup, there is a medley of classic seasonings that are commonly used in traditional Vietnamese home cooking. These pantry items are the reason our mothers’ and grandmothers’ food taste so good. These include:
Fish sauce (Nước Mắm) — Provides that strong umami flavor that gives the dish a boost. This sounds way worst than it is. This is not a seasoning for fish nor does it smell fishy. It does, however, has a pungent smell straight from the bottle. Fish sauce is used in most Vietnamese recipes as the main seasoning ingredient. If you don’t want to use fish sauce, you can simply use salt solely or use a combination of fish sauce and salt. But to leave it out, you will miss out on what makes Vietnamese and other Southeast Asian cuisines so unique.
Chicken or mushroom bouillon powder (hạt nêm/bột nêm) — Provides another layer of umami boost. These bouillon powders typically include a little bit of MSG (monosodium glutamate or Bột Ngọt in Vietnamese). If you don’t want to use bouillon powder or don’t like that hint of chicken our mushroom flavor which is probably unnoticeable if I hadn’t mentioned it, you can simply use MSG. Traditional Vietnamese households tend to use a combination of bouillon powder and MSG.
Sugar (đường) — A little is always needed for balance. It can be omitted or reduced if the cooked vegetables already impart a bit of sweetness.
These ingredients enhance the soup broth that together provides many depths of flavor to create that perfect harmony.
If you don’t like or use MSG and chicken/mushroom bouillon powder in your cooking, it’s ok too. You can omit them and season the soup to taste with salt, which will be a bit boring in flavor. It won’t be quite the same, especially if you are used to Vietnamese home cooking, but it can still be delicious.
Recipe below. Happy cooking!
Vietnamese Pork Spare Rib Soup with Opo Squash (Canh Suon Nau Bau)
Classic Vietnamese Soup Dish: Pork Spare Rib Soup with Opo Squash (Canh Suon Nau Bau)https://youtu.be/7Dkn_7dNXk8Classic Vietnamese Soup Dish: Pork Spare Rib Soup with Opo Squash (Canh Sườn Nấu Bầu). A traditional soup side dish to eat with steamed rice.https://i3.ytimg.com/vi/7Dkn_7dNXk8/maxresdefault.jpg2023-02-07
Yield 5Author Vicky PhamPrep time10 MinCook time34 MinTotal time44 MinVietnamese Pork Spare Rib Soup with Opo Squash (Canh Sườn Nấu Bầu)
Nothing reminds me more of home than a warm bowl of soup. Here is a classic Vietnamese soup made with short pieces of pork ribs and opo squash. Enjoy with steamed rice for a complete meal.Ingredients
Instructions
- In a medium pot, add oil and heat on high. Add shallots and garlic. Fry until fragrant (about 30 seconds).
- Add pork ribs and toss in the aromatics. Pan fry for 2 minutes or until nicely caramelized on the outside. Add half of the seasonings directly onto the pork ribs: chicken bouillon powder, salt, fish sauce, and sugar. Toss to coat.
- Add water. Bring the pot to a low simmer and cook for 30 minutes or until pork ribs are chopstick tender. Skim off the impurities at the top. You can also remove the aromatics as they already served their purpose.
- Add squash. Cook for an additional 2 minutes or until squash is tender. Add remaining seasonings to taste. Garnish with cilantro and ground black pepper.
Nutrition Facts
Calories
356Fat
24 gSat. Fat
7 gCarbs
20 gFiber
3 gNet carbs
17 gSugar
5 gProtein
16 gSodium
1220 mgCholesterol
73 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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