Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 4-5 lbs pork spare ribs (cut inbetween bones into individual ribs); 4 yellow onions (peel and cut slits into them); 7 quarts water; 1/4 cup fine ground sea salt (lightly packed); 1/4 cup pork bouillon powder (can sub with chicken bouillon or mushroom seasoning powder); 2 1/2 packages of frozen cooked udon (about 7 lbs total); Thinly sliced green onions and cilantro; Red chili peppers (optional, thinly sliced); Fried shallots; Limes or lemon wedges

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https://vickypham.com/blog/banh-canh-suon-heo-vietnamese-pork-rib-noodle-soup-large-batch/

Bánh Canh Sườn Heo (Vietnamese Pork Rib Noodle Soup) – Large Batch - Vicky Pham

Make a large batch of Bánh Canh Sườn Heo in under 2 hours. This crowd-pleasing soup features monstrous pork ribs and thick noodles. Perfect for parties!

Rezept

Entree

Zubereitungszeit ca. 1 Stunden 40 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 1 Stunden 30 Minuten

Zutaten:

4-5 lbs pork spare ribs (cut inbetween bones into individual ribs)
4 yellow onions (peel and cut slits into them)
7 quarts water
1/4 cup fine ground sea salt (lightly packed)
1/4 cup pork bouillon powder (can sub with chicken bouillon or mushroom seasoning powder)
2 1/2 packages of frozen cooked udon (about 7 lbs total)
Thinly sliced green onions and cilantro
Red chili peppers (optional, thinly sliced)
Fried shallots
Limes or lemon wedges

Arbeitsschritte:

This step is typical for Vietnamese home cooks to achieve a clear broth. Place the large pork spare ribs into a large stockpot. Fill with just enough water to cover the meat. Bring to a rolling boil and let it boil vigorously for about 5 minutes. You will see a lot of foam and impurities rise to the top. Dump the entire pot through a colander in the sink, discard the dirty water, and thoroughly rinse the bones and ribs under cold tap water. Wash your pot out. Note: You can skip this step, but make sure to wipe the pork ribs clean with paper towels or rinse clean, and keep in mind you will have to do a bit more skimming during cooking if you skip parboiling.
Return the clean ribs to the clean pot. Add yellow onions and water. Bring the pot to a gentle boil, then immediately lower the heat to a steady simmer, uncovered.
Simmer for 1 hour and 30 minutes, or until the pork ribs are tender. You can use a chopstick to double-check. If it pierces the meat easily, they are done! While simmering, occasionally use a fine-mesh ladle to skim off any scum or excess fat that floats to the surface.
While waiting on the stock, bring a separate large pot of water to a boil. Drop in the frozen udon and cook according to the package directions (usually just a few minutes until they separate and warm through, as they are already fully cooked). Drain them immediately and rinse them under cold water to remove excess starch. Toss with a bit of oil to prevent sticking if needed.
Back to the stock pot, remove the onions if preferred (I actually love to eat it!). Stir in the salt and bouillon powder. Taste and adjust if needed.
Divide the cooked noodles into large serving bowls. Ladle the boiling hot, aromatic broth over the noodles. Make sure each bowl gets one of those monstrous, tender pork ribs. Garnish with chopped green onions, cilantro, a sprinkle of fried shallots, and a crack of black pepper. Serve immediately with a side of lime wedges, fresh chilies, and an optional small dipping bowl of fish sauce for the meat and enjoy!