Mama’s Recipe #7: Vietnamese Lotus Root Soup - Canh Củ Sen
Serves 420 mins prep55 mins cook
This is a healthy lotus root soup that Mama (grandma) would make, known for being low-fat, low-calorie, and low-portion. A nutritious and comforting Vietnamese dish.
0 servings
What you need
Instructions
1. Start by par-boiling your spare ribs and clean them thoroughly. 2. In a medium pot, add your cleaned spare ribs, 1 shallot (halved), 1/2 tbsp salt, 1 medium rock sugar, and 7 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes. 3. While the broth simmers, peel and slice your carrots and lotus roots. Make sure to remove the skins from each, clean, then slice them as directed (carrots into 1/2” slices, lotus root into 1/4” slices). Set aside. 4. After 30 minutes of simmering the broth, add 2 additional cups of water to the pot. Add your sliced lotus roots and carrots. Continue to simmer for an additional 15 minutes. 5. After 15 minutes of cooking the vegetables, season your soup with 1 tbsp chicken powder, 1 tbsp fish sauce, and 1/2 tsp sugar. 6. Garnish with fresh cilantro (optional) and a generous amount of fresh cracked black pepper. Serve the soup by itself or with a side of rice.View original recipe