Pork rib soup with mung bean

canh đỗ xanh sườn non

Photo by Jessica

Pork rib soup with mung bean
I learned this from my husband’s family on Tet vacation. My mother prepared some ingredients to wrap Banh Chung, separated the mung bean husks, steamed it softly and then mashed, seasoned with seasoning powder, pepper and MSG. Because there is still a leftover mung bean, my mother has stewed some pork ribs and adds mungbean together. That is how “pork rib soup with mung bean " was born. The soup has a fatty taste of beans; I tried once and felt in love since then. Back to Saigon, I try to make it, but I used whole mung beans, keep the husk, soak them in cold water, and then put them into the pot, it is not only save time but also delicious.
  • 160gr mung bean(with husk)
  • 300gr pork rib
  • 1teaspoon salt
  • 2teaspoon MSG
  • 1/2teaspoon black pepper powder
  • 1tablespoon cooking oil
  • 250ml water
  • Coriander
  1. Soak mung bean in cold water around 25-30 minutes, remove and drain
  2. Put rib in the pot, stir with little oil until cooked
  3. Pour in water, mungbean, and bring to the boil
  4. Turn down the heat, simmer for about 40minutes until ribs well cooked. Add more water if it dry
  5. Add in salt, MSG and simmer more 10 minutes
  6. Transfer to a bowl, sprinkle some pepper and coriander to garnish

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