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Vietnamese Lotus Root Soup - Canh Cu Sen

Vietnamese Lotus Root Soup (Canh Củ Sen)

Print Recipe
Servings 4

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