• 300 g pork: spareribs or other pork to taste
  • 1 liter water
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tbsp fish sauce
  • 150-200 g pickled mustard cabbage
  • 2 tomatoes, cut into wedges
  • 1 onion, cut into wedges
  • 1 tsp sugar
  • pinch of salt
  • oil


  • ½ chili, cut in rings
  • coriander, chopped or torn (optional)
  • basic fish dipping sauce Nuoc cham


  1. Make the broth by cooking the meat in boiled water. Add ½ teaspoon of salt and 1 teaspoon of sugar. Let the broth simmer for about an hour. Occasionally, remove the foam layer.
  2. Remove the mustard cabbage from the package and drain in a colander. Rinse the cabbage thoroughly so the excess salt and acid from the cabbage will be removed. Cut the vegetables into the desired size.
  3. Heat some oil in a frying pan and fry the onions until fragrant. Add the tomatoes, 1 teaspoon of sugar and a pinch of salt and cook until the tomatoes turn soft.
  4. Bring the broth to a boil, add ½ tablespoon of fish sauce and toss the onions and tomatoes in the soup. When the soup begins to boil, put the mustard cabbage and chilis in it. Let boil for about 5 minutes. Taste and season with extra sugar or salt.
  5. Pour the soup into a large bowl and garnish with coriander. Dip the soup meat in the basic fish dipping sauce.