Artichoke and pork rib soup

Artichoke and pork rib soup

Canh ac ti sô và sưon lon

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A hearty dish from Dalat in the Central Highlands. The French introduced artichokes to the market gardens surrounding the town, but there are only a few local dishes featuring this vegetable, as it is mostly used to make tea.

Ingredients

Quantity Ingredient
vegetable oil, for pan-frying
1kg pork ribs, cut into 3-4 cm lengths by your butcher
3 globe artichokes
1 lemon, cut in half
2 tablespoons fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
rice paddy herb
Boiled rice, to serve

Method

  1. Heat 1 tablespoon of oil in a large saucepan over medium heat. When hot, add the pork and cook for 5-8 minutes, until the ribs are evenly coloured.
  2. Pour in 2 litres water and add the salt. Slowly bring to the boil, skimming off any froth that rises to the surface. Reduce the heat and simmer for 1 hour.
  3. Meanwhile, prepare the artichokes. Trim the stems and remove any tough outer leaves, rubbing the lemon juice over any cut areas to prevent discolouration. Cut off and discard the top third of the artichokes.
  4. Cut the artichokes in half lengthways and remove the hairy centre, if they are older artichokes. Drop the prepared artichokes into a saucepan, then pour in enough boiling water to cover them. Weigh the artichokes down with an upturned plate so they are fully submerged In the water and will cook evenly. Reduce the heat and simmer for 15-20 minutes, or until tender.
  5. Add the cooked artichokes and half their cooking liquid to the pork broth. Season with the fish sauce, pepper and rice paddy herb. Taste to check if any additional seasoning is required before ladling into large bowls.
  6. Serve with boiled rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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