Best Paleo Low Carb Vietnamese Pork and Cabbage Soup
One of the most comforting soups is made with only a few simple ingredients. This soup is made by simmering pork spareribs for several hours in water seasoned with fish sauce and sea salt until tender. Cut cabbage is wilted into the soup once the meat is tender and succulent. You can serve the soup with cauliflower rice on the side and a small bowl of fish sauce, and chopped Thai bird chilies for dipping. The soup has a delicious pork flavor and is dotted with globules of pork fat. The cabbage gives the soup a slightly sweet taste and is comforting but easy to make. You will love this Paleo dinner recipe!
How to Make It
Step 1
Fill a large pot about ⅓ of the way with water. Allow the water to come to a boil over medium-high heat. Once the water is boiling, add the pork spare ribs. Allow the mixture to come to a gentle simmer for 5 minutes. You will see impurities floating in the water. Carefully remove the spareribs to a plate or cutting board. Drain the water out. Clean out the pot as some impurities can stick to the sides.
Step 2
To the clean pot, add 5 quarts of water. Bring this water to a boil. Add the spareribs. Then add in the sea salt and the fish sauce. Cook for 2-3 hours or until the meat is thoroughly tender. At this point some of the water will have evaporated. You will want to add about 2 quarts of water back into the pot.
Step 3
While the meat is simmering, cut the cabbage in half. Then cut each half in half. Remove the cores. Cut each quarter into large chunks. Once the meat is tender, add the sliced cabbage to the broth. Allow the cabbage to wilt into the broth for about 2-3 minutes. Taste the broth adding more fish sauce or sea salt as desired. Serve the soup immediately.
Step 4
Top the soup with freshly cracked black pepper, as desired. You can serve the soup with cauliflower rice on the side and a small bowl of fish sauce with chopped Thai chilies for dipping.
Ingredients
- Pork spareribs
3 lb
- Cabbage
2 lb
- Salt, sea salt
1 tbsp
- Fish sauce (nam pla or nuoc mam)
2 tbsp
- Water
5 qt