Pork Ribs with Taro Soup (Canh Khoai Môn Nấu Sườn)
Taro is a popular staple in Vietnamese cuisine, used in a variety of dishes. It can be prepared in desserts, pastries, deep-fried, steamed, boiled, or as an ingredient in many types of noodle soups. Pork Ribs with Taro Soup (Canh Khoai Môn Nấu Sườn) is a well-known dish among Vietnamese people. It’s simple to make, requires just a few ingredients, and is perfect for a family dinner.
Here are a few notes on my Pork Ribs with Taro Soup recipe:
- I use pork ribs with a good balance of meat, fat, and cartilage. This type of pork rib is ideal for soups because it adds richness without being too heavy.
- I include carrots in this soup, even though they aren’t essential. The carrots add a vibrant colour to the dish.
Q&As on Pork Ribs with Taro Soup
1. Is taro root good for you?
Yes, taro root is highly nutritious and offers several health benefits. It is a good source of dietary fibre, which supports digestion, and is rich in vitamins and minerals, including vitamin C, vitamin E, potassium, and magnesium. Taro root also contains antioxidants that help protect cells from damage and promote overall health. Additionally, its complex carbohydrates provide a steady source of energy, making it a great addition to a balanced diet. However, it should be cooked properly to eliminate any natural toxins present in raw taro.
2. What are some other dishes I can make with taro?
Taro is a versatile ingredient that can be used in both savoury and sweet dishes. Some popular options include:
- Taro Chips: Thinly sliced taro root can be deep-fried or baked into crispy, delicious chips.
- Taro Steamed Buns: Taro is mashed and used as a filling in soft, fluffy buns.
- Taro Porridge: A comforting dish where taro is simmered with rice or other grains.
- Taro in Noodle Soups: Taro can be added to broths, complementing meats and other vegetables.
- Taro Coconut Dessert (Chè Khoai Môn): A traditional Vietnamese dessert where taro is cooked with sweet coconut milk and tapioca pearls.
- Taro Cake (Bánh Khoai Môn): A savoury cake made with mashed taro and often served during celebrations.
Taro’s mild flavour makes it a great addition to many different types of dishes!
3. Which cuisines use taro widely?
Taro is widely used in many cuisines around the world, particularly in Asian, Pacific Island, and African cooking. Some notable examples include:
- Vietnamese Cuisine: Taro is featured in soups, desserts, and savoury dishes such as taro with pork ribs or chè khoai môn (taro coconut dessert).
- Chinese Cuisine: Taro is used in dim sum dishes like taro cakes, and as an ingredient in both sweet and savoury recipes.
- Japanese Cuisine: Taro, known as “satoimo,” is used in soups, stews, and simmered dishes like nimono.
- Hawaiian Cuisine: Taro is a staple food, used to make poi (a traditional mashed taro dish) and other dishes in Hawaiian and Polynesian cooking.
- Indian Cuisine: Taro is often cooked with spices in curries and stews, especially in regions like Kerala and Gujarat.
- African Cuisine: In countries like Nigeria and Ghana, taro is boiled or mashed and served as a side dish similar to yams or potatoes.
Taro’s adaptability makes it a popular ingredient in both traditional and modern dishes across many cultures.
4. I’m cooking with taro for the first time, and the taro roots feel quite slippery after I peel them. Is this normal, and how should I handle it?
Yes, it’s completely normal for taro roots to feel slippery after peeling. This slipperiness comes from the starches in the taro, which can make them a bit difficult to handle. To make it easier, try the following tips:
- Rinse your hands and the taro frequently under cool water to reduce the slippery feeling.
- Use a paper towel or clean cloth to grip the taro if it becomes too hard to handle.
- Wear gloves while peeling and cutting the taro to avoid irritation, as taro contains calcium oxalate, which can sometimes cause skin irritation or itchiness.
Once cooked, the slipperiness will disappear, and the taro will develop its soft, starchy texture.
5. How do you say “Pork Ribs with Taro Soup” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Pork Ribs with Taro Soup” is called “Canh Khoai Môn Nấu Sườn.”
To pronounce it:
- Canh (pronounced like “can” with a soft “nh” sound at the end) means “soup.”
- Khoai Môn (pronounced “kwy mon”) refers to “taro.”
- Nấu (pronounced “no”) means “cook.”
- Sườn (pronounced like “surn” with a slight nasal sound) means “pork ribs.”
Together, it sounds like “can kwy mon no surn.”
Recipe for Pork Ribs with Taro Soup
Equipment
- 1 medium pot
Ingredients
- 400 grams pork ribs
- 500 grams taro roots
- 1 small carrot
- Green onion
- Cilantro
- 1 teaspoon fried ground garlic optional
- 1/2 can chicken broth optional
- For seasoning: Salt, mushroom powder
Instructions
- Finely chop the green onion and cilantro, set them aside for later use as a garnish for the soup.
- Peel and slice the carrot.
- Peel the taro roots carefully, as they can be a bit slippery. After peeling, rinse them under cold water and cut them into bite-sized pieces.
- Bring a pot of water to a rolling boil. Then gently add the pork ribs, ensuring they are fully submerged in the water. Blanch the pork ribs for about 10 minutes to remove any impurities. Then drain the ribs and rinse them thoroughly under cold water to clean them completely.
- Place the cleaned pork ribs into another pot and fill it with enough water to cover the ribs. Bring the water to a boil, allowing the ribs to start cooking.
- After the water comes to a boil, reduce the heat to medium-low. Let the pork ribs simmer gently, allowing them to cook slowly and become tender over time.
- Occasionally check the surface of the broth. Use a skimmer or spoon to remove any impurities or foam that rise to the surface. This will keep your broth clear and clean.
- If you prefer a richer, more flavourful broth, add the canned chicken broth at this stage. Stir in the fried garlic for extra aroma. Then, season the soup with salt and mushroom powder to taste, adjusting as needed.
- Once the pork ribs have become tender, carefully add the sliced carrots to the pot. Let the carrots cook until they soften slightly.
- Follow by adding the taro root pieces to the broth. Stir gently to ensure the taro cooks evenly.
- Allow the soup to simmer until the taro roots are tender. Be careful not to overcook them, as they can become too soft. Once the taro is done, turn off the heat. Garnish with the freshly chopped green onion and cilantro.
- Ladle the soup into bowls. The Pork Ribs with Taro Soup is now ready to serve, offering a comforting and fragrant meal!