Recipe: Sườn ram mặn – Caramelized pork spare ribs

Suon ram man - Caramelized pork spare ribs

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By Helen Le Published: August 18, 2012

  • Prep: 15 mins
  • Cook: 55 mins
  • Ready In: 1 hr 25 mins

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Ingredients
Instructions
  • Soak the ribs in slightly salted water for 15 minutes(or boil for 2-3 mins) to reduce bad smell. Rinse and drain. Season the ribs with the minced garlic, minced spring onion (white part only), 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp seasoning powder. Mix well and set aside for 15 minutes.
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  • Heat a medium sauce pan on medium heat, add in 1 tbsp cooking oil, and 1 tbsp sugar. Gently swirl the pan. Wait until the sugar melts and turns into a caramel color liquid. Then add the ribs and stir-fry until no longer pink.
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  • Add 1/2 cup water (use coconut water for better result) and bring to a boil. Add fish sauce and adjust to taste. Cover the lid and cook on medium low for 25 minutes. This step makes the ribs tender.
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  • Then open the lid and continue to simmer for another 25 minutes or until the sauce evaporates and thickens.
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  • Transfer to serving plate and garnish with black pepper, chopped spring onion or cilantro. Serve with hot steamed rice.
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Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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  • Leng

    This was a hit! Everyone loved it. I used 2 pounds this time, but my family requested that I use 3 pounds next time. LOL

    • Helen Le

      That’s super cool!

  • Tracey Dao

    On YouTube, you included fish sauce in the recipe while this one didn’t have it. Which one would you recommend?

    • Helen Le

      Hi Tracy, you do need fish sauce for this dish. I somehow forgot when I wrote the recipe. Edited now. Thanks for the notice.

    • Tracey Dao

      Great, thank you! I did end up using the fish sauce in my recipe last night, and the ribs turned out amazing!! =)

  • Quinn

    Hi Helen,

    Can you please check the link for the banh xu xe/ banh phu the? i saw it here and clicked on it but it did not work.
    btw, thanks for the recipe

  • Heidi

    Great recipe! Thank you very much for posting.

  • Son

    Ich koche das gericht immer wieder gern, ein echter Klassiker :)

  • Thuy Vu

    What is the Knorr seasoning powder type? There’s a lot of different Knorr powders. I tried making this without the seasoning and it was great, but I want to try with the Knorr

  • http://wipgirl.wordpress.com Kristel

    So I’m trying this out tonight.. My caramel sauce hardened into lumps of candy though! Too hot? Left too long before adding the meat? I think it’s melted into the liquid now, but the colour is pretty gross (more grey-brown than the nice colour you’ve got). Here’s hoping it tastes good!

    • Jessica Vy Tran

      If you are using the same pot you boiled the meat in, make sure you wash the pot thoroughly to remove all the meat by product before moving on with the step with the oil and the sugar. Hope that helps!