Bún sườn

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.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1085
• Protein: 48 g
• Carbs: 95 g
• Fat: 53 g

Ingredients

• 800 g Pork spare ribs ( cut into 3cm pieces )
• 400 g Dried rice vermicelli
• 3 piece Round tomato ( in wedges )
• 1 piece Yellow onion ( halved )
• 2 piece Garlic ( crushed )
• 4 tbsp fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Sunflower oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Coriander ( fresh leaves )
• 30 g Fresh ginger ( peeled and sliced )

Instructions

1. Blanch the ribs

   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. Brown the aromatics

   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. Start the broth

   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. Prepare the garnish

   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 vermicelli

   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. Plating

   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.

Chef's tips

• 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.

Storage

The broth keeps for 3 days in the fridge. Store the noodles separately to prevent them from getting soggy.