Low Carb Vietnamese Pork + Chayote Soup
I love a simple home-cooked Vietnamese soup. The baby back pork ribs are simmered for 2 hours to make for the most luscious bone broth. The broth is then seasoned with sauteed white onions, scallions and garlic. The julienned chayote add a slight sweetness! I like to serve the soup with a small dipping bowl of fish sauce so you can dip the tender meat into it. You will be amazed at how flavorful the broth is with only a few simple ingredients.
How to Make It
Step 1
Cut pork ribs into individual ribs. Add them into a large stockpot and cover them with water. Bring to a rolling boil for 2 minutes. Strain the ribs and rinse them to remove the foam. Wash the stockpot to remove the foam.
Step 2
Add rinsed ribs back into the large, clean stockpot adding the 5 qts of water. Bring the water to a boil and then down to a simmer for 2 hours or until the pork is fork tender.
Step 3
Mince the onion, garlic and slice the white parts of the scallion. Julienne the chayote.
Step 4
Saute them in a pan with 1 teaspoon of avocado oil. Then add this all to the pot. Add in the mushroom seasoning and fish sauce.
Step 5
Julienne the chayote and add this to the pot, cooking it for only 5-6 minutes or until the chayote is just tender.
Ingredients
- Fresh Pork 100% All Natural Baby Back Ribs by Hatfield
2-½ pound
- Water
5 quart
- Mushroom Seasoning by Po Lo Ku Trading
2 tbsp
- Fish Sauce (nam Pla Or Nuoc Mam)
2 tablespoon
- Garlic
2 clove
- White Onion
2 tablespoon, chopped
- Scallions
4 large
- Avocado Oil
1 teaspoon
- Squash Items Chayote by Melissa’s
1-½ pound