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Lotus Root Soup with Pork Rib (Canh Suon Cu Sen)
This lotus root soup with pork rib is a comforting and nourishing soup for family dinners. The ribs are tender while the broth has a delicate sweet-savory flavor.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4 people
Calories: 373 kcal
Course:
Side Dish , Soup
Cuisine:
Chinese , Vietnamese
Ingredients
- 16 oz peeled lotus root
- half a lime (or 1 teaspoon of vinegar)
- 4½ - 5 cups water (plus more to parboil the ribs)
- 21 oz pork ribs
- 1 teaspoon salt (to taste)
- 8 jujube dates, rinsed and seeds removed (also called red dates)
Instructions
- Peel lotus root and slice into ¼-⅓ inch (about 7-8mm) thick pieces or cut into chunks with the same thickness. Once peeled or cut, soak lotus root in a bowl of cold water with the juice from half a lime (or some vinegar) to prevent it from turning brown.
- Bring a large pot of water to a boil and add the pork ribs. Parboil for a couple of minutes, then drain and rinse the ribs.
- To a clean pot, add 4½ - 5 cups (1100 - 1200ml) of water and bring to a simmer. Add salt, pork ribs, lotus root and jujube dates.
- Bring to a boil and skim off foam if needed. Then lower the heat, cover the pot and simmer for about 90 minutes or until the ribs are tender.
- Taste and adjust to your liking. Transfer to serving bowls and serve right away.
Cup of Yum
Notes
- You can garnish the soup with some chopped scallion and cilantro.
- Instant Pot/Pressure cooker suggestion:
- Substitutions/Variations:
- Parboil the ribs for a couple of minutes.
- Add all ingredients and water to the pressure cooker. Reduce the amount of water by half a cup. Cook on High for about 25-30 minutes. Since not all pressure cookers are the same, please adjust cooking time as needed.
- After releasing the pressure, switch to Sauté and simmer for several minutes. Adjust the taste to your liking.
- Add 2-3 dried shiitake mushrooms that have been rehydrated to simmer with other ingredients.
- Or add 2-3 teaspoons of goji berries to the broth near the end of the cooking process.
- Omit the jujube dates if you don't have any on hand.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
724mg
(30%)
Potassium
883mg
(25%)
Fiber
6g
(24%)
Vitamin C
50mg
(56%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 724mg | 30% |
| Potassium | 883mg | 19% |
| Fiber | 6g | 24% |
| Vitamin C | 50mg | 56% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.