Vietnamese Pork Rib Noodle Soup
Ingredients
- 800 gPork spare ribs (cut into 3cm pieces)
- 400 gDried rice vermicelli
- 3 pcRound tomato (in wedges)
- 1 pcYellow onion (halved)
- 2 pcGarlic (crushed)
- 4 tbspfish sauce
- 1 tbspBrown sugar
- 2 tbspSunflower oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcCoriander (fresh leaves)
- 30 gFresh ginger (peeled and sliced)
Method
A clear, steaming broth with deep fish sauce notes. The pork ribs are so tender the meat falls off the bone with the touch of a chopstick.
- 1
Plunge the pork ribs into boiling water for 5 minutes. Drain and rinse with clear water to remove all impurities. The bones should be clean.
- 2
In a large pot, heat the oil. Sear the halved onion, crushed garlic, and sliced ginger until brown. The charred aroma will give body to the broth.
- 3
Add the meat, cover with 2.5L of water. Bring to a simmer. Regularly skim the gray foam from the surface to keep the liquid clear. Pour in the fish sauce and sugar.
- 4
Cut the tomatoes into wedges. Add them to the broth 15 minutes before the end. They should be soft without falling apart.
- 5
Cook the rice vermicelli in boiling water according to the indicated time. They should be tender to the bite. Drain and rinse with cold water to stop the cooking.
- 6
Divide the noodles into large bowls. Place the pork ribs and tomato wedges on top. Cover with boiling broth. Garnish with sliced green onions and cilantro.
Frequently asked questions
How do you get this dish right?
- The secret to a Vietnamese broth is clarity: never let it reach a rolling boil once the water is added.
- If you have time, char the onion directly over an open flame before adding it to the pot.
How long does this dish keep?
The broth keeps for 3 days in the fridge. Store the noodles separately to prevent them from getting soggy.
