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Pork Rib Broth with Soft Rice Noodles

What's more comforting than aromatic soup with pork ribs?

  • Preparation Time130 mins
  • Cooking Time140 mins
  • Serves6
  • DifficultyMedium
1kg young pork ribs, chopped into 6cm pieces
2 tbsp salt
4 tbsp sugar
6 tbsp fish sauce
8 red Asian shallots, pounded in mortar and pestle
1 tbsp minced garlic
2 tbsp whole black pepper
8 spring onions, finely sliced
8 dried baby squid, grilled until crisp
2 tbsp finely diced garlic
5L water
1.2kg fresh rice noodles, in 200g portions
1) In a large mixing bowl, combine the chopped pork ribs, 1 tbsp of the salt, 2 tbsp of the sugar, 3 tbsp of the fish sauce, the pounded red Asian shallots and the minced garlic. Marinate for 2 hours or overnight for a better result.

2) In a large stock pot, add the marinated pork ribs, whole pepper corns, spring onions, grilled baby squid, finely diced garlic and 5L of water.

3) Bring to the boil, then skim off any impurities for 10 minutes or until clear. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours.

4) Now add the remaining salt, sugar and fish sauce. Cook for a further 10 minutes then take off the heat.

5) In another large pan, bring water to the boil, blanch each portion of noodles for 10 seconds then drain. Place each portion of noodles in a bowl, add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth.

6) To each bowl add bean sprouts, coriander leaves, garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch of ground pepper, sliced chilli and a squeeze of lime.

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