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Pork ribs and rice noodle soup
It's filling enough to be served as a main course for lunch or dinner. It won't hurt to make extra broth — it's so tasty that refilling the bowls may be required.
Course
Main Course
Cuisine
Vietnamese
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
4
tablespoons
sugar
2
tablespoons
salt
6
tablespoons
fish sauce
2
red onions
or 4 shallots, roughly chopped
4
cloves
garlic
peeled
1
kilogram
meaty pork ribs
chopped through the bone into about 2-inch pieces
For the soup
1
tablespoon
black peppercorns
1
onion
cut in half
½
head
garlic
fish sauce
to taste
150
grams
dried flat rice noodles
To serve
fresh bean sprouts
sliced onion leaves
fresh cilantro
fried shallots
toasted garlic bits
lime or lemon wedges
Instructions
Place the sugar, salt, fish sauce, onions or shallots and garlic in the blender or food processor and process until the mixture forms a paste.
Place the cut ribs in a bowl. Add the paste. Mix. Cover and leave to marinate overnight.
Place the marinated pork ribs in a pot. Cover with water. Add the peppercorns, onion and garlic. Bring to the boil; skim off scum as it rises.
Lower the heat, cover and simmer for an hour and a half to two hours or until the pork meat is very tender.
When the pork is nearly done, cook the rice noodles according to package directions. Drain.
Divide the noodles among four bowls. Add two to three pieces of ribs per bowl. Pour in hot broth.
Garnish with bean sprouts, onion leaves, cilantro, fried shallots, garlic bits and lemon wedges.
Serve the pork ribs and rice noodle soup immediately.
Notes
Updated from a recipe originally published in September 25, 2011.