Vietnamese Pickled Greens Soup
Serves 415 mins prep45 mins cook
A savory and slightly tart Vietnamese soup called 'Beep Beep Bum Bum,' made with pickled mustard greens and tomatoes. It's a favorite to enjoy with rice and features a flavorful combination of spare ribs and seasoning.
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What you need
Instructions
1: In a pot, add your spare ribs and add enough water to cover the ribs. Bring it to the stove over high heat and wait for it to reach a boil. 2: While waiting, prep your tomatoes, pickled greens, and green onions. 3: Once the pot reaches a boil, dump the liquid and clean the spare ribs. Place the spare ribs back in the pot. Add 1 small rock sugar, 1/2 tbsp salt, and 1 shallot. Add 7 cups of water and bring it to the stove at high heat. Once boiling, lower to simmer and simmer for 30 minutes. 4: While the spare ribs simmer, remove any impurities that rise to the top of the soup and discard. 5: After 30 minutes on simmer, discard the shallots. Add your tomatoes and pickled mustard greens to the soup. Cook for another 15 minutes. 6: Season the soup with 3 tbsp fish sauce, 1/3 tbsp sugar, and 1/4 tbsp MSG. Add your green onions and turn off the stove. 7: Serve this with a bowl of hot rice. Enjoy!View original recipe