Dive into the heartwarming world of Vietnamese cuisine with the comforting and flavorful Crock Pot Pork Spare Rib Soup with Potatoes and Carrots, also known in Vietnamese as Canh Sườn Khoai Tây Cà Rốt. This dish stands as a testament to the simplicity and depth of flavors that Vietnamese cooking brings to the table, combining tender pork spare ribs with the earthy goodness of potatoes and carrots. The slow cooking process in a crock pot infuses every bite with rich, savory notes, making it a perfect meal for any day of the week. Whether you’re seeking solace on a chilly evening or looking for a nutritious dish that promises to delight your taste buds, this soup is sure to exceed your expectations. Let’s embark on this culinary journey together, exploring the steps to create a pot full of comfort that speaks volumes of love and tradition.
What is Crock Pot Pork Spare Rib Soup with Potatoes and Carrots?
Pork spare rib soup, known as Canh Sườn Khoai Tây Cà Rốt in Vietnamese, is a hearty, nourishing soup perfect for chilly weather. This traditional Vietnamese soup features fall-off-the-bone pork spare ribs simmered in a delicate, yet deeply flavored broth with potatoes and carrots. The clear broth allows the natural flavors of the pork and vegetables to shine through.
Slow cooking the ribs results in incredibly tender meat that melts in your mouth. While many Vietnamese soups and stews use various cuts of pork, pork spare ribs are most common for this soup. The meaty ribs contribute body and richness to the otherwise light, clean-tasting broth.
This soup likely originated as a peasant dish, allowing cooks to transform the less expensive spare ribs into a hearty meal. Over time, it emerged as a favorite comfort food that families now enjoy year-round. Beyond the delicious flavor, it provides a good dose of protein, vitamins, and minerals.
While this soup tastes amazing fresh out of the slow cooker, it also holds up nicely for leftovers. The broth absorbs into the potato and carrot pieces, infusing them with deep flavor. It’s truly a soup you’ll crave again and again.
Ingredients
To make this hearty pork spare rib soup, you’ll need:
Pork Spare Ribs – pork spare ribs, cut into individual ribs
Look for meaty ribs with a good amount of fat and connective tissue – this will become succulent and flavorful after long cooking. Avoid ribs that are too lean or bony.
Onion – medium yellow onion, diced
A basic yellow onion works well here. No need for anything fancy.
Fish Sauce – fish sauce, or to taste
Use a good quality Vietnamese or Thai fish sauce, like Tiparos, Three Crabs, or Red Boat. Start with 3 tablespoons and adjust to taste.
Water
Plain water is best to let the pork and vegetable flavors come through. You can use chicken or vegetable broth for more flavor.
Potatoes – medium russet potatoes, peeled and cut into chunks
Starchy russet potatoes hold their shape the best once cooked.
Carrots – medium carrots, peeled and sliced
Basic supermarket carrots work perfectly in this soup.
Optional seasonings:
- cooking oil
- sugar
- salt
- ground black pepper
Optional garnishes:
- Chopped cilantro
- Fried shallots
- Lime wedges
- Chili garlic sauce
Instructions
This soup can be made either in a slow cooker or on the stovetop. The slow cooker method allows you to prep everything in the morning and enjoy the finished soup in the evening. For a quicker soup, use the stovetop method.
Crock Pot Method
Parboil the Ribs:
Parboiling the ribs before adding them to the slow cooker allows them to cook evenly and helps render excess fat.
- Place ribs in a large pot and cover with water by 2 inches. Bring to a boil over high heat.
- Boil for 5 minutes, then drain and rinse ribs under cool water.
Assemble and Cook:
- Add the parboiled ribs, onion, fish sauce, and water to a larger slow cooker.
- Cover and cook on LOW for 7-8 hours.
- After cooking, taste and adjust seasoning as needed. Add salt, pepper, or more fish sauce to taste.
- Use a slotted spoon to transfer the ribs to a plate. Cut or shred the tender meat off the bones and return it to the slow cooker. Discard the bones.
- Add the potatoes and carrots to the slow cooker. Cook on HIGH for 30 minutes, or until the vegetables are fork tender.
- Ladle the soup into bowls and top with desired garnishes.
Stovetop Method
Parboil the Ribs:
Follow the instructions above to parboil the ribs.
Cook the Ribs:
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Working in batches, add the parboiled ribs in a single layer and cook for 2-3 minutes per side, until browned. Transfer ribs to a plate as they are done.
- Once all ribs are browned, return them to the pot along with any accumulated juices.
- Add water, onion, fish sauce, sugar, and salt. Bring to a boil.
- Reduce heat to maintain a gentle simmer. Cover and cook for 45 mins to 1 hour, until ribs are very tender.
- Remove ribs from pot and shred or cut meat from bones. Discard bones and return shredded meat to pot.
Add Vegetables:
- Add potatoes and carrots to the pot with the shredded pork.
- Simmer for 15-20 minutes more until potatoes and carrots are fork tender.
- Taste and adjust seasoning as needed.
- Serve hot with desired garnishes.
Tips and Substitutions
Cloudy broth – If your broth ends up cloudy, simply strain it through a fine mesh sieve before serving. The starch from the potatoes can sometimes cause this.
Flavor variations – Try adding spices like star anise, cinnamon stick, lemongrass, or ginger for extra flavor complexity. Stir in torn basil leaves or mint at the end for a fresher taste.
Vegetarian – For a meatless version, use smoked tofu instead of the pork. Vegetable broth can replace the fish sauce.
Vegan – Substitute mushrooms for the pork. Use soy sauce or salt for the fish sauce, and vegetable broth for the water.
Serving Suggestions
This soup is fairly light, so a bowl makes a nice starter or lunch dish. For dinner, plan on 1-2 ribs per person when served with rice and a side vegetable or salad.
Enjoy the soup on its own, or ladle it over a small bowl of steamed jasmine rice. The broth soaks into the rice, providing extra flavor.
Garnish bowls of soup with chopped fresh cilantro, fried shallots or onions, a squeeze of lime juice, and/or a drizzle of chili garlic sauce. This adds brightness and crunch.
Beyond traditional Vietnamese sides like nuoc cham and banh mi, try serving with crusty bread, a crisp green salad, or roasted vegetables. The simple, clean flavors complement a wide range of dishes.
Storage
Like many soups and stews, pork spare rib soup tastes even better the next day once the flavors have had time to develop fully.
Store leftovers in the refrigerator for up to 4 days. The broth thickens to a more stew-like texture upon standing.
For longer storage, cook the pork spare ribs fully but leave out the carrots and potatoes. Store the cooked rib meat and broth separately up to one week. Reheat and add the vegetables when ready to serve.
Conclusion
From its humble beginnings, Canh Sườn Khoai Tây Cà Rốt has become a cherished Vietnamese soup for good reason. Meltingly tender pork spare ribs mingle with carrots and potatoes in a light, yet deeply flavored broth.
Making this soup either in the slow cooker or on the stove comes together easily for a weeknight dinner or weekend meal. The hands-off approach concentrates the flavors, while fresh herbs and garnishes liven up the bowls before serving.
Craving something comforting, nutritious, and full of traditional Vietnamese flavors? This pork spare rib soup delivered straight from the crock pot or stove top will satisfy your soul and your appetite in equal measure.
Ingredients
- 1 pound pork spare ribs (cut between the bones)
- 3-4 medium red potatoes (peeled and cut into bite-sized pieces)
- 3-4 large carrots (peeled and cut into half-inch pieces)
- 3-4 cup Water
- 2 cloves garlic (minced)
- 1 small shallot
- 2 tablespoons Fish Sauce
- Salt and pepper
Instructions
- Cut the pork spare ribs into bite-sized pieces. You can blanch them in boiling water for a few minutes to remove any impurities, then rinse and drain. ([Optional] You can brown the pork ribs in a pan with a little oil for extra flavor, but this step is not necessary).
- In your crock pot, add the pork spare ribs, potatoes (cubed), carrots (roll-cut or chopped), water, fish sauce, shallot (minced), and garlic (minced).
- Add salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender and falling off the bone.
- Garnish with chopped cilantro (optional) and enjoy with rice.
Notes
- You can adjust the amount of water depending on how thick you like your soup.
- Feel free to add other vegetables like onions, celery, or tomatoes.
- If you don’t have fish sauce, you can substitute it with soy sauce or salt to taste.
- You can add a chopped tomato wedge in the last 30 minutes of cooking for a touch of acidity (optional).
Nutrition Facts
Crock Pot Pork Spare Rib Soup With Potatoes and Carrots (Canh Sườn Khoai Tây Cà Rốt)
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 500 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 10 | 50% | |
Trans Fat 0 | ||
Cholesterol 90 | 30% | |
Sodium 80 | 3.3% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 10 | 40% | |
Sugars 10 | ||
Protein 40 |
Vitamin A High | Vitamin C Low | |
Calcium Low | Iron Moderate |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
Leave a Reply