Pork Bone and Daikon Radish Soup

Tracy Hoang

This Pork Bone and Daikon Radish Soup is a quintessential Vietnamese home-style comfort dish, celebrated for its "thanh" or clear, pure flavours. By gently simmering pork neck bones with aromatic ginger and shallots, you create a light yet deeply nourishing broth that perfectly highlights the natural sweetness of tender daikon radish. It is an elegant, soothing meal that requires only a few simple ingredients and basic techniques to achieve a professional, crystal-clear result. Perfect for a chilly day or as a wholesome side to a traditional family dinner, this soup is a true testament to the beauty of simple, soul-warming cooking.

Please refer to the video instructions at the end of the recipe if you’d like to see how to make Pork Bone and Daikon Radish Soup in action.

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Cuisine Vietnamese

Servings 4

Equipment

1 large pot

Ingredients

900 grams pork neck bones
350 grams daikon radish
1 medium carrot optional
4 thick slices ginger
2-3 whole shallots

Garnish:

Green onion, cilantro

Seasoning:

Salt, white pepper, rock sugar (to taste)

Instructions

Prepare the Pork Bones:
Place the pork neck bones in a large bowl and cover them with cold water. Soak for about 30 minutes to help draw out residual blood and impurities. Drain well.
Transfer the bones to a medium soup pot and cover them with fresh water. Bring to a boil and blanch for about 10 minutes. Foam and impurities will rise to the surface.
Remove the bones from the pot and rinse them thoroughly under running water, gently scrubbing away any residue.
Discard the blanching water and clean the pot before continuing.
Simmer the Broth:
Return the cleaned pork bones to the pot. Add the ginger slices and peeled shallots.
Pour in enough fresh water to generously cover the bones, allowing for some evaporation during the long simmer. Add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface.
Reduce the heat to low and simmer gently, partially covered, for about 1½ hours, or until the pork is very tender and some of the meat begins to pull away from the bones.
Prepare the Vegetables and Garnish:
While the broth simmers, peel and cut the daikon radish into thick chunks or wedges.
If using, peel and cut the carrot into bite-sized pieces. The carrot is optional and is mainly added for colour.
Finely chop the green onions and cilantro. Set them aside for garnishing.
Add the Vegetables and Season:
Once the pork is tender, add the daikon radish and carrot to the pot.
Continue simmering for 25-30 minutes, or until the vegetables are tender but still hold their shape.
Taste the broth and adjust the seasoning with additional salt, rock sugar, and white pepper as desired.
Turn off the heat and let the soup rest for 10-15 minutes. This allows the flavours to settle.
Serve:
Ladle the hot soup into serving bowls, including tender pork, daikon, and carrot.
Garnish with chopped green onions and cilantro. Serve hot and enjoy.