Vietnamese Sour Pork Rib Soup
Sour pork rib soup features a light, tangy taste from tomatoes and pineapple, enhanced by the fresh, mild sourness of early-season 'sấu' fruit. This refreshing and delicious soup is easy to prepare, and with a little finesse, your bowl can be as beautiful as it is tasty.
Ingredients
- 300g young cartilage ribs
- 3 tomatoes (~300g)
- 1/2 pineapple (~250g)
- 5 'sấu' fruits
- 100g bean sprouts
- 3 shallots
- Scallions, cilantro
- 1 chili pepper (optional for heat)
- Seasonings: Fish sauce, MSG, bouillon powder, salt
- Herbs for garnish (optional)
Ingredient Notes
- In addition to young cartilage ribs, you can also use lean ribs or pork bones to make the soup.
- Besides traditional souring agents like 'sấu', tomatoes, and pineapple, you can also use tamarind, rice vinegar, or fermented rice (mẻ) to flavor the soup.
Instructions
Prepare Ingredients
Rub the young cartilage ribs with coarse salt to clean, then rinse thoroughly and cut into bite-sized pieces, about 0.5 cm thick.
Marinate the ribs with a bit of seasoning. For 300g of ribs, use:
- 1 teaspoon of bouillon powder
- 2 teaspoons of fish sauce
Peel and thinly slice or finely chop the shallots, depending on your preference.
You can either keep the skin on or peel the 'sấu' (sour fruits), then wash them and make a few slits on the surface to help them soften and release their flavor when cooking.
Peel and cut the pineapple into small triangular pieces.
Dice most of the tomatoes to sauté for a rich broth color. Leave a few tomatoes in wedges to add later, ensuring they retain their shape for a beautiful presentation and fresh taste in the soup.
Wash and finely chop the scallions and cilantro. Slice the chili diagonally. Personally, Cookbeo likes to add 1 chili pepper to sour soups for an extra layer of flavor.
Soak and rinse the bean sprouts in salted water, then drain.
If serving with fresh herbs, clean and soak them in salted water, then drain.
Cook the Sour Pork Rib Soup
Heat about 1 tablespoon of cooking oil in a pot and sauté the shallots until fragrant. Add the diced tomatoes and pineapple, cooking over medium-low heat, and season with 1 teaspoon of salt to deepen the flavors.
Cook for about a minute until the tomatoes soften and break down, then add the marinated ribs. Stir-fry the ribs until they are fully cooked and no longer pink. Pour in enough water to make the soup, about 1.5-2 liters for a family of four. Here, Cookbeo uses 2 liters.
Turn up the heat to bring the soup to a boil. Once it boils, reduce the heat to low, skim off any foam for a clear broth, and add the 'sấu'. Cover the pot and simmer for about 15-20 minutes to allow the ribs to become tender. The acidity from the 'sấu' and tomatoes helps the ribs soften more quickly.
After about 15 minutes, season to taste. For 2 liters of soup, add 2 teaspoons of salt, 2 teaspoons of bouillon powder, 1/2 teaspoon of MSG (optional), and 2 teaspoons of fish sauce.
You can adjust the seasoning to your preference. If you like a touch of sweetness, feel free to add a bit of sugar, though the primary flavor of this soup should be a gentle tanginess.
Once the soup is seasoned, add the tomato wedges. Cook for another 30 seconds, then add the scallions, cilantro, and chili. Stir gently for about 5-6 seconds, then turn off the heat. Ladle the soup into bowls and serve.
This sour pork rib soup is wonderfully fragrant, with a refreshing, mildly tangy flavor that’s light and pleasing to the palate. During hot summer days, a simple bowl of this soup with rice or noodles, perhaps accompanied by crunchy salted eggplant and fresh herbs, is a perfect meal.
Though it's a simple, familiar dish, with a bit of care, your soup can be not only delicious but also visually appealing—perfect for impressing guests or serving during family celebrations.
Enjoy making this delicious soup!
