Canh Củ Cải Trắng

Braised Daikon with Pork Ribs Recipe

Canh Củ Cải Trắng | Braised Daikon with Pork Ribs
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
35 Min
Total time
50 Min

Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

Daikon is loaded with vitamin C, and amylase, a digestive enzyme. When daikon is paired with meat or fish, glutamic acid (an umami compound) in the daikon and Inosinic (the umami compound in the meat or fish) create an eruptive umami eating experience.
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Ingredients

Instructions

Marinate the Pork Ribs
  1. Rince the pork ribs under running water, until the water runs clear.
  2. Drain the pork ribs in a colander to remove any excess water.
  3. Once the pork ribs a dry, place the pork ribs in a medium size mixing bowl.
  4. Season the pork ribs with 1 tbsp of fish sauce,⅛ tsp of ground black pepper, ¼ cup of minced shallot.
  5. Marinate the pork for 5 minutes.
  6. Set aside.
Make the Soup
  1. Preheat a medium-sized, thick bottom pot on medium-high heat for 2-3 minutes.
  2. Add 1 tbsp. vegetable oil in the pot.
  3. Once the oil starts to shimmer, gradually add the marinated pork ribs.
  4. Sear the pork ribs for 3-5 minutes on medium-high heat. Or until the pork ribs are brown on both sides.
  5. Then add the 4 cups of chicken stock.
  6. Bring the pot to a simmer.
  7. Add the dried shrimp and scallion segments to the soup.
  8. Add the veggies (carrots, daikon, and cauliflower)
  9. Season the soup with ½ tsp of Kosher salt.
  10. Bring the pot back to a simmer.
  11. Skim all the impurities that surface with a ladle.
  12. Simmer the pot for 15 minutes.
  13. Serve immediately.

Recommended Products

Aged Son Fish Sauce

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TDP Enterprises, LLC
radish, daikon, soup, pork ribs, fall, winter, hearty, vietnamese
dinner
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

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