Watercress & Pork Sparerib Soup (Canh Xà Lách Son)

A light, comforting Vietnamese watercress soup made with slow-simmered pork spareribs bone broth, sweet carrots, and tender watercress. Simple, clean, and perfect with a bowl of rice.

Canh xà lách son is one of those everyday Vietnamese soups that doesn't try to be fancy. It's a clear pork bone broth with sweet carrots and plenty of watercress, ladled into a bowl next to rice and whatever else is on the table. [Add a line or two of your own here, like who made this for you growing up, when your family eats it, or why you love it.]

The secret is patience, not effort. Pork neck bones simmer low and slow for about three hours, and a little rock sugar rounds out the broth so it tastes gently sweet and savory. The watercress goes in at the very end, and you choose the texture. Cook it longer for silky, soft greens the way many families like it, or pull it early if you want a little crunch and a brighter peppery bite.

It's a great soup to make on a weekend. The broth mostly takes care of itself, and the leftovers are just as good the next day.

Ingredients

For the broth

• 1.5 lb pork spare ribs
• 1 teaspoon salt
• ½ teaspoon sugar
• Water, enough to fill the pot

For the soup

• 2 large carrots, chopped
• 2 bunches watercress, washed and trimmed

To season

• ½ teaspoon salt
• ½ teaspoon sugar
• ⅓ teaspoon MSG (a scant ½ teaspoon works too)
• 1 tablespoon chicken bouillon powder

Instructions

• Start the broth. Add the pork neck bones, 1 tablespoon salt, and the rock sugar to a 3-quart pot. Fill with cold water and bring to a boil over high heat.
• Skim. Once it boils, reduce the heat to low. Skim off and discard any foam or impurities that rise to the top.
• Simmer. Simmer gently on low for 3 hours. Top off with water as needed when the liquid level drops.
• Add the carrots. Add the chopped carrots and cook for 5 minutes.
• Add the watercress and seasonings. Add the watercress, salt, sugar, MSG, and chicken bouillon powder. Cook 15 minutes for very tender greens, or about 5 minutes if you like your watercress with a little crunch.
• Taste and serve. Taste and adjust the seasoning. Serve hot with steamed rice.

Substitutions

• Pork spare ribs: Pork spare ribs (sườn non) give you more meat to eat but you can substitute for pork neck bones if you want the same quality broth but less meat. Chicken bones or a chicken carcass make a lighter broth in less time, about 1 to 1.5 hours.
• Chicken bouillon powder: Use another chicken stock powder or a splash of fish sauce. If you use fish sauce, add a little at a time and cut back the salt.
• MSG: You can leave it out. The broth will be a bit less savory, so taste it and add a little more bouillon or salt if needed.
• Carrots: Daikon is a great swap or addition. It adds a mild sweetness and soaks up the broth beautifully.
• Watercress: Asian-market watercress (thicker stems) and grocery-store watercress (more delicate) both work. The delicate kind needs less cooking time.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

Storage

Fridge: Store leftovers in an airtight container for up to 3 to 4 days. The watercress will keep softening and darkening, which is normal.

Reheating: Bring it back to a simmer on the stove. Taste again before serving, since the flavor concentrates a little in the fridge.

FAQ

Do I need to parboil the pork bones first?
It's not required. Skimming well after the first boil keeps the broth clear. If you want an extra-clean broth, you can boil the bones for 3 to 5 minutes, drain, rinse, and then start over with fresh water.

Why is my broth cloudy?
Usually it's because the soup boiled too hard. Keep it at a gentle simmer after the first boil, and skim off the foam early.

How do I clean watercress?
Soak it in a large bowl of cold water, swish it around, and lift it out so the grit stays at the bottom. Repeat if needed. Trim off any thick, woody stem ends and yellow leaves.

Can I eat the meat on the neck bones?
Yes, that's half the fun. After three hours the meat falls off the bone. Pick it out and dip it in fish sauce with fresh chili.

What do you serve with canh xà lách son?
Steamed jasmine rice is a must. It's a light soup that fits into a traditional Vietnamese family meal, so pair it with a savory main like thịt kho, cá kho, or a simple stir-fry. [Link to your related recipes here.]

Watercress & Pork Sparerib Soup (Canh Xà Lách Son)

Print Recipe

A light, comforting Vietnamese watercress soup made with slow-simmered pork spareribs bone broth, sweet carrots, and tender watercress. Simple, clean, and perfect with a bowl of rice.

Servings 4

Ingredients

• 1.5 lb pork neck bones
• 2 large carrots chopped
• 2 bundles of watercress cleaned
• 1 tablespoon salt
• 1 medium rock sugar

To season the broth:

• ½ teaspoon salt
• ½ teaspoon sugar
• ⅓ teaspoon MSG
• 1 tablespoon chicken powder

Instructions

• Combine pork bones, 1 tablespoon salt, and 1 medium rock sugar in a 3qt pot. Fill with cold water and bring to the stove over high heat.
• Once the water boils, lower the heat to low. Remove any impurities that float to the top and discard.
• Simmer on low for 3 hours. Add more water as needed as liquid level reduces.
• After 3 hours, add chopped carrots and allow to cook for 5 minutes.
• Add the 2 bundles of watercress. Add all the seasonings (listed above). Allow to cook for 15 minutes (for super tender greens). If you prefer your watercress with a slight crunch, cook for only 5 mins instead of 15 mins.
• Taste and adjust as needed. Serve this soup with rice.

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Pairing

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