Bánh canh sườn - Vietnamese Thick Noodle Soup with Pork Ribs

[Time for cooking] 1 hour

[For] 2 ~ 3 people

[Occasion] Weekends, Holidays

[Ingredients]

Pork ribs: 500gr
Shallots: 3 pieces
Onion: 1 piece
Carrots: 2 pieces
Straw mushrooms: a handful
Vietnamese thick noodle: 1 ~ 2 bags (In some restaurants, udon is used instead. Vietnamese thick noodle is softer than udon, but you can try using udon if you prefer. You can try making banh canh noodles from either rice flour or wheat flour.)
Spring onions: a handful

[Seasoning]

[Cooking steps]

Cut the carrots into bite-sized rounds.
Blanch the ribs in boiling water.
Rinse the ribs thoroughly.
Add fresh water and boil with onion and shallots.
Boil over medium heat until the ribs are tender (about 30 to 45 minutes), frequently skimming off the foam, then add the carrots.
Add seasoning powder, salt, and sugar. You can adjust the seasoning to taste.
Buy Vietnamese thick noodle from the supermarket. Place the noodle in a bowl and pour boiling water over it. Soak until the noodle is soft.
When the carrots are slightly tender, add the straw mushrooms.
When everything is ready, add the spring onions and cook for another 2-3 minutes.
A bowl includes Vietnamese thick noodles, broth, pork ribs, carrots, straw mushrooms, spring onions, and is topped with a bit of pepper for garnish.
It will look nicer if you also garnish with fried shallots.
The illustration doesn’t include all the ingredients because my friend doesn’t like some of them. I also forgot to take a photo of the complete bowl.

Nana's Cooking