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