Monday, July 21, 2008

Winter Melon in Pork Riblet Broth

Winter Melon in Pork Riblet Broth (Canh Bi Dao Suon Heo)
(Yields 4 Portions)

  • ½ lb pork ribs, cut 1-inch thick crosswise by butcher
  • ¼ large winter melon, cubed
  • 1 onion, halved & charred
  • 2-inch knob ginger, halved & charred
  • Several whole peppercorns
  • Sea salt & freshly cracked black pepper to taste
  • Vietnamese fish sauce to taste
  • 1 stalk scallion, finely sliced

Simmer ribs with aromatics in water for 2 hours. Strain broth and season with salt, pepper and fish sauce. Add winter melon and cook for about 15 minutes or until tender and translucent. Sprinkle scallions on top and serve.

Super 88 Market in Allston sells quartered winter melons for cooking convenience. Unlike the young, oblong variety that I used in my winter melon in shrimp broth, this larger variety (popular in Chinese cuisine) has firmer flesh and inedible seeds.

3 comments:

Fearless Kitchen said...

This looks great. Winter melon is on my list of "things to try to use" this year, so I'll definitely have to give this a try.

Tia said...

Thanks, FK! If you don't have fish sauce, then you can also season with soy sauce and a bouillon cube. Let me know how it turns out. ;)

Unknown said...

I know you posted this in 2008 but better late than never! I love this soup and when I don't have winter melon, I just chayote squash which very good also.