Pork Rib Soup With Pickled Mustard Greens

Pickled mustard greens are the soul of this comforting Vietnamese soup.

Their salty, sour punch balances the rich pork rib broth that’s been simmering for over an hour, while tomatoes and onions add fresh acidity and sweetness.

Fish sauce and sugar in the marinade build deep umami that permeates every spoonful.

Chef Tips

• Marinate for depth: The 30-minute minimum marinade with sugar, fish sauce, and soy sauce seasons the meat all the way through, not just on the surface.
• Low and slow simmering: After the initial boil, reduce heat to low and maintain a gentle simmer for the full 1.5 hours. This makes pork rib meat fall-off-the-bone tender.
• Sauté aromatics separately: Cooking onions and tomatoes before adding them builds sweetness and creates more complex flavor than raw vegetables would.
• Pickled mustard greens are essential: Find them in Asian grocery stores, usually in jars or vacuum-sealed packages in the refrigerated section.

Variations

• Add cubed daikon radish in the last 30 minutes for extra vegetables and slight sweetness
• Use pork shoulder cut into 2-inch chunks instead of ribs for meatier, less bony soup
• Serve over rice noodles for heartier, more filling meal