Canh Xa Lach Xoong
Serves 415 mins prep180 mins cook
A delicious Vietnamese Watercress Soup featuring pork neck bones, carrots, and watercress, seasoned for rich flavor. This soup is simmered for hours to extract deep flavors and can be adjusted for the desired tenderness of the greens.
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What you need
Instructions
1: Parboil your pork bones and riblets first. 2: Combine pork bones/riblets, 1 tbsp salt, and 1 medium rock sugar in a 3qt pot. 3: Fill with cold water to enough water to fill 3/4 of the pot and bring to the stove over high heat. 4: Once the water boils, lower the heat to low. Remove any impurities that float to the top and discard. 5: Simmer on low for 3 hours. Add more water as needed as liquid level reduces. 6: After 3 hours, add chopped carrots and allow to cook for 5 minutes. 7: Add the 2 bundles of watercress. Add all the seasonings and allow to cook for 15 minutes for super tender greens. 8: If you prefer your watercress with a slight crunch, cook for only 5 mins instead of 15 mins. 9: Taste and adjust as needed. Serve this soup with rice.View original recipe