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Canh Rau Muống: Grass-Fed Pork Rib & Morning Glory Broth with Chili Oil

Name: Canh Rau Muống: Grass-Fed Pork Rib & Morning Glory Broth with Chili Oil
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 2.2 lbs grass-fed pork neck ribs or spare ribs, cut into 5cm segments; 10.5 cups filtered water, cold; 1 large bulb organic shallots, halved and charred under a broiler until blackened; 1 large head organic garlic, whole cloves, skin on, charred until soft; 1 tbsp fresh ginger, sliced into 3 thick rounds and bruised; 1.3 lbs fresh morning glory (water spinach), stems separated from leaves, washed thoroughly; 1/4 cup high-oleic avocado oil, neutral flavor, high smoke point; 1 tbsp organic red chili flakes, mild to medium heat; 1 tsp sea salt, fine grain; 1 tbsp coconut aminos, or fish sauce (ensure no added sugar); 1 tsp sea salt, to taste

A clear, savory Vietnamese broth featuring tender grass-fed pork ribs and crisp morning glory (water spinach), finished with a house-made chili oil for digestive warmth. This dish captures the essence of traditional farm-to-table comfort, delivering a nutrient-dense, anti-inflammatory meal without refined sugars or industrial seed oils.

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Serves

Prep

20 min

Cook

45 min

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Canh Rau Muống: Grass-Fed Pork Rib & Morning Glory Broth with Chili Oil — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

The Broth

2.2 lbsgrass-fed pork neck ribs or spare ribs, cut into 5cm segments
10.5 cupsfiltered water, cold

The Aromatics

1 large bulborganic shallots, halved and charred under a broiler until blackened
1 large headorganic garlic, whole cloves, skin on, charred until soft
1 tbspfresh ginger, sliced into 3 thick rounds and bruised

The Vegetables

1.3 lbsfresh morning glory (water spinach), stems separated from leaves, washed thoroughly

The Chili Oil

1/4 cuphigh-oleic avocado oil, neutral flavor, high smoke point
1 tbsporganic red chili flakes, mild to medium heat
1 tspsea salt, fine grain

Seasoning

1 tbspcoconut aminos, or fish sauce (ensure no added sugar)
1 tspsea salt, to taste

Equipment

large heavy-bottomed pot or Dutch oven — maintains a steady, gentle simmer for clear broth extraction
small saucepan — for infusing the chili oil without burning
slotted spoon or spider strainer — to remove charred aromatics and grease from the broth surface

A little context

In Vietnam, 'Canh' is the essential soup served at every meal to balance the dryness of rice and provide hydration. Traditionally, a pinch of sugar or MSG might be added for depth, but we honor the authentic flavor profile by using the natural sweetness of caramelized shallots and the umami of slow-simmered bone broth. We have strictly replaced the ubiquitous vegetable oil used for the chili garnish with high-oleic avocado oil to ensure the fat source supports heart health rather than promoting inflammation.

Why this food

The longevity story

This broth leverages the high polyphenol content of morning glory (Ipomoea aquatica), which is rich in vitamins A and C, alongside the collagen and gelatin from slow-simmered grass-fed pork ribs to support gut lining integrity. The garlic and shallots provide allicin and prebiotic fibers that nourish beneficial gut bacteria, while the capsaicin in fresh chilies stimulates digestion and thermogenesis. By avoiding refined sugars and seed oils, we prevent inflammatory spikes, allowing the natural antioxidants in the herbs and the mineral density of the bone broth to support systemic recovery and longevity.

Method

01
Blanch the Ribs
Place the grass-fed pork ribs in the large pot, cover with cold water, and bring to a rolling boil for 5 minutes. Drain and rinse the ribs under cold water to remove scum and impurities. This step is crucial for a crystal-clear, clean-tasting broth.
02
Char the Aromatics
While the ribs cool, place the halved shallots, whole garlic head, and ginger slices on a baking sheet. Broil or roast at 220°C (425°F) until the edges are blackened and fragrant, about 10-12 minutes. This caramelization replaces the need for refined sugar.
03
Simmer the Broth
Return the clean ribs to the heavy pot. Add the 2.5 L of filtered water, the charred shallots, garlic, and ginger. Bring to a boil, then immediately reduce to the lowest possible simmer. Skim any foam that rises to the top. Cover and simmer gently for 45 minutes until the meat is tender but not falling apart.
04
Infuse the Chili Oil
In a small saucepan, combine the avocado oil, chili flakes, and 1 tsp of sea salt. Heat over low heat for 5 minutes until the oil is fragrant and the chili flakes darken slightly. Do not let the oil smoke or the chili burn. Set aside to cool slightly.
05
Season the Soup
Remove the pot from heat. Discard the charred aromatics (or squeeze the garlic out and return it, discarding the skins). Stir in the coconut aminos (or fish sauce) and taste. Add more sea salt if needed. The broth should be savory and slightly sweet from the vegetables.
06
Blanch the Greens
Bring the broth back to a rapid boil. Add the morning glory stems first and cook for 30 seconds, then add the leaves. Cook for another 30-45 seconds until the greens are bright green and just wilted. Overcooking destroys the heat-sensitive vitamins and texture.
07
Serve Immediately
Ladle the soup into deep bowls, ensuring each serving has meat, stems, and leaves. Drizzle generously with the house-made chili oil. Serve hot, optionally with a side of jasmine rice if desired, though the broth is filling on its own.

Pro tips

✦Sourcing is key: Look for morning glory with thick, hollow stems and vibrant green leaves; avoid any with yellowing tips or slimy texture.
✦The 'blanch and rinse' step for pork ribs is non-negotiable for a clean, non-greasy broth that highlights the vegetable flavors.
✦Do not overcook the morning glory; it should retain a slight crunch (tender-crisp) to provide texture contrast to the soft pork.
✦Make extra chili oil: it keeps for weeks in the fridge and is excellent on roasted vegetables, eggs, or grilled fish.
✦If you cannot find morning glory, watercress or spinach can be substituted, but add them in the last 20 seconds of cooking.

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Equipment

Dutch Oven →Spider Strainer →

Substitutions

grass-fed pork ribs → pasture-raised chicken thighs or bone-in chicken (reduce simmer time to 20 minutes as chicken cooks faster)
morning glory (water spinach) → fresh watercress or spinach (add watercress in the last 30 seconds to preserve peppery bite)
coconut aminos → high-quality fish sauce (check label for no sugar) (fish sauce provides a more traditional, deeper umami profile)
avocado oil → refined coconut oil or extra-virgin olive oil (EVOO adds a fruitier note; coconut oil is more neutral)

Storage

Store cooled broth in a glass container in the fridge for up to 3 days. The greens will soften over time, so for best results, store the broth and meat separately from the greens if meal prepping. Freeze the broth (without greens) for up to 2 months.

What to serve with it

Hot green tea (sencha or matcha) to complement the polyphenols
Sparkling water with a wedge of fresh lime
A small side of fermented kimchi or pickled daikon for extra probiotics
Steamed white rice or brown rice if a carbohydrate source is needed

FAQ

Why did you use avocado oil for the chili instead of sesame oil?+

Traditional Vietnamese chili oil often uses neutral seed oils. We use high-oleic avocado oil because it has a high smoke point and a favorable fatty acid profile that resists oxidation, unlike sesame oil which is high in omega-6s and can be inflammatory if heated excessively.

Can I make this vegan?+

Yes. Substitute the pork ribs with a rich mushroom broth (simmer shiitake and kombu for 1 hour) and use coconut aminos. The texture will be lighter but still deeply savory.

Is the broth too salty?+

Taste before adding the final salt. The coconut aminos and fish sauce already contain sodium. Always season at the very end of cooking to control the salt level accurately.