VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Food Category
Key Ingredient
TV Show
- Cuisine: Vietnamese
Ingredients
5 litres water
8 dried baby squid, grilled until crisp
1kg young pork ribs, chopped into 6cm pieces
2 tablespoon salt
4 tablespoons sugar
6 tablespoons fish sauce
2 tablespoons whole black pepper
1 tablespoon finely diced garlic
8 red Asian shallots, pounded in mortar & pestle
8 white spring onion heads
2 tablespoons finely diced garlic
1 bunch coriander
1 bunch garlic chives, sliced into 4 cm pieces
1 bunch mint
8 spring onions (green part only), finely sliced
2 kg fresh rice noodles, portion into 200 g portions
500 g bean sprouts
4 chilli, sliced
2 tablespoons fried red Asian shallots
2 tablespoons fried garlic chips
1 tablespoon freshly ground pepper
2 limes
Preparation
In a large mixing bowl, combine chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots and minced garlic. Marinate for 2 hours or overnight for a better result.
In a large stock pot, add marinated pork ribs, whole pepper corns, white spring onions, grilled baby squid and 5 litres of water.
Bring to the boil, then skim off any impurities for 10 minutes or until clear. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours.
Now add remaining salt, sugar and fish sauce. Cook for a further 10 minutes then take off heat.
In another large pot, bring water to boil then blanch each portion of noodles for 10 seconds then drain. Place noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth.
To each bowl add bean sprouts, garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch of ground pepper, sliced chilli and a squeeze of lime.
If you enjoyed this Pork rib broth with soft rice noodles recipe then browse more Vietnamese recipes, soup recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (5)
Featured Food & Recipes
Hot Tips
How to tell your steak is cooked
You can use palm of your hand to help determine how your steak is cooked. Gently bringing together your index finger and thumb, and pressing the mound on your palm below the thumb will feel similar pressing a raw steak; the middle finger and thumb is like medium rare; and onwards to the pinky will feel like a well-done steak.
Glossary
Tartare
Two meanings: a. sauce made from mayonnaise, gherkins and capers b. steak tartare is made with minced beef served raw with egg yolk and seasoning
