The Ultimate Guide to Making Delicious Sweet and Sour Pork Rib Noodle Soup: A Family Favorite

 1. Ingredients for Bun Suon Chua (Vietnamese Sour Pork Ribs Noodle Soup)

– 500g pork ribs

– 100g pork sausage

– 500g fresh rice vermicelli

– 1 tomato

– 1/4 pineapple

– 100g tamarind

– 3 shallots

– 20g fried garlic

– 50g scallions

– 150g lettuce/bean sprouts

– 1 tablespoon cooking oil

– 15ml fish sauce

– Common seasonings (sugar/salt/ground pepper/MSG)

2. Prepare the Ingredients

Rinse the pork ribs and cut them into bite-sized pieces. Boil a pot of water and blanch the ribs.

Once the ribs are slightly cooked, drain and set aside.

Wash the tomato and cut it into wedges. Peel and slice the gourd, then place it in a bowl and rub with salt to remove any itch-causing agents. Rinse again and set aside.

Clean the tamarind. Peel and finely chop the shallots. Wash and chop the scallions and herbs. Soak the lettuce, basil, and coriander in a brine solution for 10-15 minutes, then rinse and drain.

3. Marinate the Ribs and Sausage

Place the ribs on a clean plate and season with 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, 1/2 teaspoon of MSG, and 1 teaspoon of fish sauce.

Mix well to ensure the ribs absorb the flavors.

Using scissors, cut the ends of the scallions and add them to the bowl with the sausage. Season with 20g of fried garlic and 1 teaspoon of ground pepper.

Mix well to combine all the ingredients. Marinate the ribs and sausage for about 15-20 minutes.

4. Cooking Instructions for Delicious Bun Suon Chua

Step 1: Boil the Tamarind

Place a pot over medium heat and add some water. When the water boils, add the tamarind and cook until the shells start to loosen.

Remove the tamarind, peel the shells, and place the fruit in a bowl. Add a small amount of filtered water and mash the tamarind to create a sour broth.

Step 2: Prepare the Broth

In a pot, heat some cooking oil. Add the shallots and fry until golden and fragrant. Then, add the marinated ribs and give it a quick stir.

Pour in a dash of fish sauce and add the tomato wedges. Cover and cook until the tomatoes are soft.

Next, add 1 liter of water and bring it to a boil. Skim off any foam that forms on the surface to ensure a clear broth. Finally, add the tamarind broth and gourd, cooking until the gourd is tender. Adjust the seasoning to your taste and turn off the heat.

Step 3: Final Touches

Arrange the herbs and vegetables on a separate plate. When serving, blanch the rice vermicelli in boiling water and place them in a bowl. Top with the ribs, broth, and a sprinkle of scallions and herbs.

The tender ribs combined with the sour and sweet flavors create a delightful dish. This noodle soup is best enjoyed hot with a side of fish sauce and chili slices for an extra kick.

5. Final Product

The final product is a mouthwatering bowl of Bun Suon Chua. The tender pork ribs, sweet and sour broth, and fresh herbs create a harmonious blend of flavors and textures. Serve this dish with lettuce and bean sprouts on the side. Enjoy this tasty treat with your family and friends.