Vietnamese Pork Spare Rib Soup with Chayote Squash (Canh Suon Su Su)

Vietnamese Pork Spare Rib Soup with Chayote Squash (Canh Suon Su Su)
Serves 4
Ingredients
1 lb pork spare ribs (cut into bite-size pieces; blanched for 5 minutes to remove impurities then rinse)
2 medium chayote squash (peel and cut into thick matchsticks)
4-6 green onions (cut into 1-inch segments)
1 tablespoon vegetable oil
1 shallot (peel and slice thin)
2 garlic cloves (peel and slice thin)
1-½ quarts water
2 teaspoons chicken bouillon powder
1 teaspoon salt
2 teaspoons fish sauce
1 teaspoon sugar
¼ teaspoon ground black pepper
Instructions
In a medium pot, add oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 30 seconds).
Add blanched pork ribs and toss in the aromatics.
Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
Add chayote squash. Cook for an additional 8 minutes until squash is tender.
Season to taste with bouillon powder, salt, fish sauce, and sugar. Garnish with remaining green onions and a sprinkle of ground black pepper.
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[@MikeHunt2053]

Making this today along with winter melon, it’s all I got in the fridge… thank you!

[@sagenodes]

Amazing! So "Su Su" is actually Chayote, I always thought it was Kohlrabi 😅 Btw, I always look forward to your recipes, reminds me so much of my childhood ❤

[@sagenodes]

Stir fried "Su su" is sooo tasty too!

[@peaceloveforever88]

hi