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Watercress & Pork Sparerib Soup (Canh Xà Lách Son)

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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.