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vietnamese

Pork Rib and Taro Soup with Herbs and Rice

This simmered dish pairs pork ribs, cut into small pieces with taro root, peeled and cubed, jasmine rice, cooked and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
84 g Carbohydrates
16 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 116g pork ribs, cut into small pieces 281 kcal
  • 150g taro root, peeled and cubed 213 kcal
  • 109g jasmine rice, cooked 142 kcal
  • 8g fish sauce 3 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal
  • 7g cilantro, chopped 2 kcal
  • 7g scallion, thinly sliced 2 kcal
  • 4g garlic, smashed 6 kcal

Cooking instructions

  1. pork ribs
    Rinse pork ribs and place in a small pot with 700 ml water. Bring to a boil for 3 minutes; drain and rinse ribs to remove scum.
  2. pork ribs
    Return ribs to the pot with fresh water (about 700 ml). Simmer gently 35 minutes, skimming as needed.
  3. taro rootsalt
    Add taro and salt; simmer 12-15 minutes until taro is tender but not falling apart.
  4. fish sauceblack pepper
    Stir in fish sauce and black pepper. Taste and adjust seasoning.
  5. jasmine ricecilantroscallion
    Serve hot with cooked rice. Top soup bowls with cilantro and sliced scallion.

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