Vietnamese Lotus Root Soup (Canh Củ Sen)
What is Canh Củ Sen?
Canh củ sen is a Vietnamese lotus root soup made with pork spare ribs and carrots. The lotus root stays slightly crunchy and soaks up the sweet, clear pork broth. It's a light, nourishing soup.
Mama (grandma) is a huge advocate for "health is wealth". This woman still exercises everyday on her treadmill at 85 years old! And she will opt for the low-fat, low-calorie, low-portion options (unlike her grand daughter lol). This is a healthy lotus root soup she would make for us when we were younger.
Vietnamese Lotus Root Soup (Canh Củ Sen)
Ingredients
- 0.5 lb spare ribs
- 1 shallot halved
- 2 carrots cut into ½" slices
- 1 lotus root cut into ¼" slices
- ½ tablespoon salt
- 1 medium rock sugar
- 1 tablespoon chicken powder
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- black pepper
Instructions
- Start by par-boiling your spare ribs and clean.
- In a medium pot, add your cleaned spare ribs, 1 shallot, ½ tablespoon salt, 1 medium rock sugar, and 7 cups of water. Bring to a boil, then simmer for 30 minutes.
- While waiting, peel and slice your carrots and lotus roots. You want to remove the skins from each, clean, then slice. Set aside.
- After 30 minutes of simmering the broth, add 2 additional cups of water to the broth. Add your sliced lotus roots and carrots. Simmer for an additional 15 minutes.
- After 15 minutes of cooking, season your soup with 1 tablespoon chicken powder, 1 tablespoon fish sauce, ½ teaspoon sugar.
- Garnish with cilantro (optional) and top with fresh cracked black pepper. Serve by itself or with a side of rice.
Notes
Cooking duration: 45-60 mins
