Wendy soup (or canh cải chua) is one of the simplest, most delicious soups you can make in winter. It’s pretty much nothing more than cải chua (fermented mustard greens), and soup-cut pork ribs. The bones make a flavourful stock, the pickles balance the richness, and the meat is fall-off-the-bone tender. As you can tell from the name, Wendy grew up eating it, and introduced it to the Normandie house. It’s in pretty heavy rotation, when the days get short. In this version, we take advantage of something that’s usually a negative — unripe, green tomatoes are common in winter, and are perfect in this soup. Otherwise, daikon is more traditional.