Preserved Turnip with Pork Ribs Soup
Preserved Turnip with Pork Ribs Soup stands out as a delectable and easily crafted dish, showcasing the rich flavors of preserved salted radish, a staple in Sino-Khmer cooking.
The recipe begins with the preparation of the preserved salted radish, also known as preserved turnip, which is soaked in warm water, drained, and then cut into bite-sized pieces. This essential ingredient brings a unique and savory taste to the soup, contributing to its distinct and satisfying flavor profile.
The heart of the dish is formed by combining pork ribs, sliced red or yellow onion, and the prepared preserved salted radish in a soup pot. As these ingredients simmer together, the pork ribs become tender, absorbing the savory essence of the preserved turnip. The resulting broth is both flavorful and comforting, making it a delightful choice for a warm and hearty soup.
To complete the dish, the soup is seasoned with fish sauce and black pepper, enhancing the overall taste experience. Finally, it is topped with chopped green onions, providing a fresh and vibrant element to the soup. Best enjoyed hot and paired with rice, Preserved Turnip with Pork Ribs Soup offers a straightforward yet delicious addition to Sino-Khmer cuisine, showcasing the culinary prowess of preserved ingredients.
|6 oz (170 gram) of preserve salted radish|
|1 lb (450 gram) of pork ribs, cut chunks bite sizes|
|1/2 large Red or Yellow onion, sliced|
|4 cups of water|
|1 teaspoon of fish sauce|
|1/4 teaspoon of black pepper|
|2 stalks green onion, chopped|
Directions to make Preserved Turnip with Pork Ribs Soup
- Soaked preserved salted radish in warm water, drained and cut into bite sizes.
- Put pork ribs, onion, preserved salted radish and water in a soup pot and cook till pork ribs tender.
- Seasoning with fish sauce and black pepper.
- Top with green onion before serve.
Serve hot with rice.
Related: Yellow Yam Soup with Pork Ribs
Serving Size: 1
Calories Per Serving: 650