• 1 big artichoke + some lemon juice

• 350 g pork ribs

• 1 1/2 l water
• 1 1/2 tsp of stock (or salt if no other choice)
• 1 tsp chicken granule
• 2 spring onions, chopped, to garnish
• Coriander, roughly chopped, to garnish

• To prepare the artichoke: first prepare a bowl of cold water, squeeze in a few drops of lemon.
Then cut the top of the artichoke, about an inch (or more) then cut it by half. Scoop out the
purple leaves and the fuzzy bits around the heart (otherwise the soup would taste bitter). Dip
it into the lemon water to prevent discolouring.

• Next, chop then wash the ribs & pour water to just cover them, bring to a boil and discard. This
is to remove dirt and any unpleasant ‘pork’ smell.

• Wash the ribs again then add 1 1/2 l of water, bring to a boil then add stock/salt + granule. Dip
in the artichoke, bring to a boil again then lower the heat to medium low, cover with a lid and
leave to simmer for about 30 minutes.
• Add pepper, spring onions and coriander.
• Turn off heat and serve.
Credit: https://mykitchenoflove.wordpress.com/2013/09/25/dinner-the-
vietnamese-style-artichoke-and-pork-rib-soup-pan-fried-rolled-eggs/amp/