How to Make Vietnamese Sour Pork Rib Noodle Soup
The most challenging part of making sour pork rib noodle soup is mastering the delicate, refreshing sourness that makes this dish so delicious and non-greasy. Follow Cook Béo's recipe to treat your family to this wonderful dish.
Sour pork rib noodle soup, also known as bún sườn bung, is a famous dish from Hanoi.
Unlike other noodle soups, this dish is notable for its tender pork ribs, soft pork patties, and the fragrant tanginess of green tamarind, paired with crunchy taro stems and mild tomatoes. The broth is light and refreshing, making it perfect for breakfast.
Ingredients
- 500-600g pork ribs
- 100g pork paste
- 3-4 tomatoes
- 1 taro stem (bạc hà)
- 8 green tamarind (sấu)
- 50g wood ear mushrooms
- 3 shallots
- Green onions, coriander, culantro
- 1-2 fresh chilies
- Herbs for serving
- 500g-1kg vermicelli noodles
- Coarse salt
- Seasonings: fish sauce, MSG, seasoning powder, ground pepper
Instructions
Prepare Ingredients
Cut the pork ribs into bite-sized pieces, rinse them thoroughly, then parboil them with 1 tablespoon of coarse salt. Afterward, rinse the ribs again. This step helps clean the ribs and ensures a clearer broth.
After cleaning the ribs, place them in a bowl and season with 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, and a bit of fish sauce to enhance the flavor.
Soak wood ear mushrooms until soft, rinse them, and chop finely. Mix the chopped mushrooms into the pork paste to make small pork patties ( mọc). Season the mixture lightly for extra flavor before shaping into small balls.
Rinse and slice the tomatoes into wedges.
Peel the outer fibers from the taro stem, then slice it into rings or strips according to your preference.
Mince the shallots, and finely chop the coriander. For the green onions, separate the white stems from the green tops. Julienne the white stems for added garnish at the end.
Clean and prepare the herbs (lettuce, Vietnamese balm, mint, and culantro) to serve with the noodles. Soak them in salted water, then rinse and drain.
Cook the Sour Pork Rib Noodle Soup
Heat 2 tablespoons of oil in a pot and sauté the minced shallots until fragrant. Add the ribs and stir-fry briefly to brown them.
Once the ribs are seared, add about 2 liters of water to make the broth (this amount makes about 4 bowls). Add the green tamarind and cover the pot to simmer.
When the broth starts to boil, reduce the heat and simmer for 15-20 minutes until the ribs are tender. Remove the tamarind, mash it, and return the tamarind pulp to the broth for a stronger sour flavor.
If you prefer a smoother broth, strain the tamarind pulp to avoid any fibrous texture. You can mash the tamarind in a small bowl with some broth, strain, and return only the liquid to the pot.
Add the pork patties ( mọc) to the pot and cook until they float to the surface. Then add the tomato wedges. Skim off any foam during cooking to keep the broth clear and light.
Season the broth to taste with 3 teaspoons of seasoning powder, 1 tablespoon of fish sauce, and 1 teaspoon of MSG. Let the soup simmer for another 2 minutes before adding the taro stem. Stir gently and cook for another minute before turning off the heat.
To serve, place some noodles in a bowl, top with 2-3 pieces of rib, a few slices of taro stem and tomato, and garnish with fresh herbs and julienned green onion. Ladle the broth over the noodles and enjoy.
Final Product Requirements
Sour pork rib noodle soup has vibrant colors and a refreshing, tangy flavor that is satisfying without being heavy. This dish is a great option for a weekend family meal or a light summer treat.
Cook Béo has shared the sour pork rib noodle soup recipe along with important tips to ensure the dish has the characteristic light and fragrant flavor. We hope this recipe helps you make a successful and delicious soup.
For more delicious recipes, be sure to visit Cookbeo.com and explore a variety of tasty dishes!
Tips & Notes
The key to a delicious sour pork rib noodle soup is in the broth. It must balance sour and sweet flavors and be light and clear. The pork ribs should be tender, the pork patties juicy, and the taro stems crunchy without being slimy or causing irritation.
