Vietnamese Beet Soup (Canh Củ Dền)
Vietnamese beet soup (canh củ dền) is a light, naturally sweet soup made with beets simmered in a clear broth with simple aromatics and hearty vegetables. This easy Vietnamese soup is comforting, nutritious, and commonly served as part of a home-cooked meal.
Ingredients
Soup
- ½ lb pork spare ribs
- ½ onion
- 1" knob of ginger
- 1 cup water
- 1.5 cups veggie stock
- ½ cup beets, chopped
- ½ cup carrots, chopped
- ½ cup potatoes, chopped
- ½ cup kabocha pumpkin, chopped
- 1 Tbsp fish sauce
- ½ tbsp salt
- ½ tsp turmeric
- 1 tsp pepper
Garnish
- Green onion
- Cilantro
Instructions Start Cooking
- Place the pork spareribs in a large pot and cover with water. Bring to a boil over high heat and cook for 5 minutes. Drain and rinse the ribs under cold running water; set aside.½ lb pork spare ribs
- In the same clean pot, combine the water and vegetable stock and bring to a boil over high heat. Add the parboiled pork, onion, and ginger. Reduce heat to medium and cook for 5 minutes.½ onion, 1" knob of ginger, 1 cup water, 1.5 cups veggie stock
- Skim off any foam or impurities that rise to the surface using a spoon.
- Add the carrots, potatoes, beets, and pumpkin. Cover, reduce heat to low, and simmer gently for 30 minutes, or until the vegetables are tender and the pork is cooked through.½ cup beets, ½ cup carrots, ½ cup potatoes, ½ cup kabocha pumpkin
- Remove and discard the onion and ginger. Season soup with fish sauce, turmeric, salt, and pepper. Increase heat slightly and cook for 2 more minutes to allow the flavors to meld.1 Tbsp fish sauce, ½ tbsp salt, ½ tsp turmeric, 1 tsp pepper
- Ladle the soup into a sharing bowl and garnish with green onion and cilantro before serving with rice.Green onion, Cilantro
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