Soup
Simple Recipe for Homemade Vietnamese Beef Short Rib Soup
Vietnamese beef short rib soup, known locally as canh sườn bò, is a hearty, comforting soup made with bone-in beef short ribs and lots of fresh herbs and spices. This flavorful soup has a rich, meaty broth accented by aromatic ingredients like lemongrass, ginger, and fish sauce. It’s a classic example of the balance of sweet, sour, salty, and spicy flavors in Vietnamese cuisine.
Canh sườn bò is typically served as part of a larger Vietnamese meal. Its complex layers of flavor pair especially well with plain white rice, making it an excellent accompaniment to other dishes. The soup can be customized in many ways, allowing cooks to adjust the taste and texture to suit their preferences.
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Differences Between Short Ribs and Beef Ribs
Short ribs differ anatomically from beef back ribs:
- Short ribs come from the plate section of the cow, below the rib cage. They contain sections of the rib bone connected by layers of fat and meat.
- Beef back ribs come from the upper rib section closer to the spine. They usually have less meat and more bone.
Due to their high ratio of fat to meat, short ribs remain juicy and tender during extended cooking times. Their rich meat takes well to braising and stewing. Beef back ribs have a chewier texture and are often prepared using dry heat methods like grilling or broiling.
How To Make Vietnamese Beef Short Rib Soup?
Essential Ingredients and Substitutions
Canh sườn bò relies on several core ingredients to build its signature flavor profile:
- Beef short ribs – Use bone-in for more flavor. Boneless short rib strips can also work.
- Lemongrass – Provides citrusy aroma. Can substitute lemon zest.
- Ginger – Adds warmth and subtle spice. Minced garlic is a reasonable stand-in.
- Fish sauce – Salty, fermented flavor. Soy sauce makes an acceptable replacement.
- Scallions – Onions or chives can stand in for the fresh, grassy flavor.
- Cilantro – Leafy herb that brings freshness. Substitute parsley or basil.
- Star anise – Licorice-like accent note. A touch of fennel seed emulates its flavor.
Optional ingredients like mushrooms, carrots, bamboo shoots, and bean sprouts can be added to suit preferences. For dietary needs, ingredients like fish sauce or star anise can be omitted.
Preparation Techniques
Proper prep is key to building maximum flavor:
- Clean the short ribs by rinsing under cool water and patting dry with paper towels.
- Parboil the ribs for 5-10 minutes to remove impurities and coagulate proteins. Drain and rinse.
- For deeper flavor, roast the rinsed ribs at 400°F for 45 mins until browned.
These steps help remove blood, foam, and fat to yield a clean-tasting broth later.
Cooking Instructions
Canh sườn bò can be made in a pressure cooker, slow cooker, or on the stovetop. Cooking time varies by method:
Instant Pot:
- Add ribs, aromatics, and 6 cups broth to pot. Pressure cook on high for 25 mins.
- Let pressure release naturally for 10 mins before opening lid.
- Remove ribs, slice meat off bones and return meat to pot.
- Add vegetables, herbs, and simmer uncovered 5 mins before serving.
Stovetop:
- In a stockpot, combine prepped ribs, aromatics, and just enough water to cover.
- Simmer partially covered 2-3 hours until meat is very tender.
- Remove ribs and slice off meat, returning it to the pot.
- Add more broth if needed, then vegetables, herbs, and seasonings.
- Simmer uncovered 10 mins more to meld flavors.
For stovetop cooking, use 6-8 cups broth total depending on desired thickness. Add more liquid for a thinner soup consistency.
Storage and Reheating
To store, let soup cool completely before transferring to airtight containers. Refrigerate up to 4 days or freeze up to 4 months.
To reheat, place refrigerated soup into a pot and simmer over low, stirring occasionally, until hot throughout. For frozen soup, thaw in the refrigerator overnight before reheating on the stovetop.
Avoid boiling the soup again once ingredients are added, as extended high heat can cause meats and vegetables to overcook. Reheating gently preserves the texture and flavor.
Cultural Significance
Canh sườn bò has its origins in the traditionally pastoral culture of northern Vietnam, where beef and water buffalo meat were much more common than pork. Simple, provincial dishes like this hearty beef soup became staples of the northern Vietnamese diet.
In modern times, canh sườn bò is still frequently served during Tết festivities to ring in the Lunar New Year. The Vietnamese consider short ribs symbolic of happiness and prosperity. A bowl of this soup is a classic appetizer at feasts and family gatherings. Its rich, bold flavors also make it a popular everyday meal.
Recipe Variations
While traditional canh sườn bò relies on basic ingredients, the soup can be varied in many creative ways:
- Use oxtails or knuckles for a more gelatinous broth.
- Add chili peppers, chili paste, or black pepper for a spicy kick.
- Garnish with bean sprouts, Thai basil, mint, or sliced chilies.
- Pour the broth over cooked rice noodles or bún for a heartier dish.
- For a vegetarian version, replace the short ribs with marinated tofu or mushrooms.
- Season with five-spice powder, cinnamon, or cloves for extra warmth and complexity.
There are endless possibilities to put your own personal spin on this classic soup!
Nutritional Information
One bowl of canh sườn bò provides the following approximate nutritional value:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 300 | 15% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 800mg | 34% |
| Protein | 25g | 50% |
| Vitamin A | 15% | |
| Vitamin C | 15% | |
| Iron | 15% | |
| Calcium | 10% |
The short ribs provide protein and iron while veggies like lemongrass and ginger offer Vitamin C and antioxidants. The soup makes a nutrient-dense, low-carb meal balanced by bone broth and meat.
Common Mistakes
Avoid these common mishaps for the best results:
- Overcooking the short ribs – This can yield dry, stringy meat. Use moist cooking methods.
- Burning the aromatics – Lemongrass, ginger, and garlic scorch easily. Sauté them briefly over low heat.
- Boiling the soup after adding veggies – This leads to mushy vegetables. Simmer gently once ingredients are combined.
- Over-seasoning – The complex broth usually only needs a sprinkle of salt, pepper, and extra fish sauce to finish. Taste and adjust carefully.
Troubleshooting
| Issue | Solution |
|---|---|
| Fat floating on top | Use a ladle to skim off excess fat before serving. |
| Broth tastes bland | Simmer the broth with roasted bones and aromatics longer to extract more flavor. |
| Ribs are tough | Make sure to cook ribs thoroughly by braising or pressure cooking until fork tender. |
| Soup lacks depth | Deglaze the pan with broth after browning ribs to incorporate fond. |
Serving and Pairing Suggestions
- Garnish bowls of canh sườn bò with chopped cilantro, mint, bean sprouts, sliced chilies, or a wedge of lime.
- Serve alongside steamed jasmine rice, rice noodles, crusty bread, or a fresh salad.
- Bright, acidic drinks like ginger ale, Vietnamese iced coffee, or sugar cane juice make thirst-quenching pairings.
- For parties, arrange bite-sized beef meatballs or meat-filled summer rolls on a platter alongside the hot soup.
- Ladle the soup into small Asian steamboat bowls for a communal dining experience where guests can cook ingredients like noodles and vegetables right in the broth.
From casual family dinners to special occasions, canh sườn bò is the perfect representation of warming Vietnamese comfort food. Adjust the recipe based on your taste, and enjoy this classic soup for generations to come.
Ingredients
- Beef short ribs: Around 1 kilogram (about 3 pounds) of bone-in beef short ribs.
- Aromatics:
- Onion (1, medium)
- Shallots (2, thinly sliced)
- Ginger (3 thin slices)
- Seasonings:
- Fish sauce (2 tablespoons)
- Rock sugar or brown sugar (1 tablespoon)
- Salt (to taste)
- Black peppercorns (whole, a few)
- Water: Around 2 liters (or enough to cover the ribs)
- Optional garnish: Freshly chopped green onions or cilantro.
Instructions
- Marinate the beef short ribs (optional): In a large bowl, combine the beef short ribs with 1 tablespoon of fish sauce, sliced shallots, and a few grinds of black pepper. Toss to coat and marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Char the aromatics (optional): In a dry pan over medium heat, char the onion and ginger slices until slightly blackened. Alternatively, you can char them directly over an open flame on your stovetop for a smokier flavor.
- Simmer the soup: In a large pot, bring the water to a boil. Add the beef short ribs (rinsed if marinated), charred or uncharred aromatics (onion, shallots, ginger), remaining fish sauce, rock sugar or brown sugar, and black peppercorns. Bring back to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until the ribs are very tender and falling off the bone. Skim off any excess fat that rises to the surface during simmering.
- Season and serve: Once the beef is cooked, turn off the heat. Taste the soup and adjust seasonings with additional fish sauce or salt as needed. Remove the beef ribs from the pot and set aside to cool slightly. Shred the meat from the bones and discard the bones. Return the shredded beef to the pot with the broth.
- Serve and enjoy: Ladle the hot soup into individual serving bowls. Garnish with freshly chopped green onions or cilantro (optional). Serve hot with steamed rice and enjoy.
Notes
- You can adjust the amount of fish sauce to your preference for saltiness.
- Feel free to add other vegetables to the soup along with the aromatics, such as carrots, potatoes, or turnips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- The charring of the aromatics adds a deeper flavor to the soup, but it's an optional step.
Nutrition Facts
Vietnamese Beef Short Rib Soup
Serves: 4-6 servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 400-600 | |
| % Daily Value* | ||
| Total Fat 20-40 grams | 30.8% | |
| Saturated Fat 10-20 grams | 50% | |
| Trans Fat 0 grams | ||
| Cholesterol 150-200 mg | 50% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 15-25 grams | 5% | |
| Dietary Fiber 5-10 grams | 20% | |
| Sugars 5-10 grams | ||
| Protein 40-50 grams | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium Moderate | Iron High | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me