Nothing reminds me more of home than a warm bowl of soup. Here is a classic Vietnamese soup made with short pieces of pork ribs and thinly sliced opo squash. Enjoy with steamed rice for a complete meal.
Read MoreIn Vietnamese cooking, we always clean bones first before making stock. Either rubbing them down with salt and giving them a good rinse with water, or parboiling the bones with salted water, cleaning the bones will get rid of all the impurities to keep the stock clear. In other words, boiling the bones first will remove all the gunk and make the stock pretty. In Vietnamese cooking, a highly prized stock is a clear stock.
Read MoreA delicious and hearty traditional Vietnamese pumpkin soup to accompany steamed rice. The kabocha squash adds a natural sweetness to the soup, while the pork ribs provide a savory depth of flavor to the broth.
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