Name: Vietnamese-style pork rib broth with lime and herbs
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 6
Ingredients: 1 kg pork ribs, cut into 6cm pieces; 6 spring onions, white part only, thinly sliced; 4 garlic cloves, finely chopped; 25 gm ginger, thinly sliced (5cm piece); 1 tbsp whole black peppercorns; 1 star anise; 2 tbsp lemon juice, plus wedges, to serve; 2 tbsp fish sauce, or to taste; For deep-frying: vegetable oil; 4 garlic cloves, thinly sliced on a mandolin; 450 gm fresh rice noodles; 150 gm bean sprouts; 1 bunch garlic chives, cut into 3cm lengths; 2 cups each mint, coriander and Thai basil (loosely packed); 4 long red chillies, thinly sliced; Ginger marinade; 10 red shallots, coarsely chopped; 25 gm ginger, finely chopped (5cm piece); 10 coriander stalks, coarsely chopped; 2 garlic cloves, coarsely chopped; 60 ml fish sauce (¼ cup); 2 tbsp caster sugar

Vietnamese-style pork rib broth with lime and herbs

Australian Gourmet Traveller recipe for Vietnamese-style pork rib broth with lime and herbs.

Serves 6

Prep

40M

Cook

2H 30M

Total

3H 10M

This dish is inspired by a recipe by Luke Nguyen. You’ll need to begin it a day ahead.

Ingredients

1 kg pork ribs, cut into 6cm pieces

6 spring onions, white part only, thinly sliced

4 garlic cloves, finely chopped

25 gm ginger, thinly sliced (5cm piece)

1 tbsp whole black peppercorns

1 star anise

2 tbsp lemon juice, plus wedges, to serve

2 tbsp fish sauce, or to taste

For deep-frying: vegetable oil

4 garlic cloves, thinly sliced on a mandolin

450 gm fresh rice noodles

150 gm bean sprouts

1 bunch garlic chives, cut into 3cm lengths

2 cups each mint, coriander and Thai basil (loosely packed)

4 long red chillies, thinly sliced

Ginger marinade

10 red shallots, coarsely chopped

25 gm ginger, finely chopped (5cm piece)

10 coriander stalks, coarsely chopped

2 garlic cloves, coarsely chopped

60 ml fish sauce (¼ cup)

2 tbsp caster sugar

Method

Main

1.For ginger marinade, crush shallot, ginger, coriander stalks and garlic in a mortar and pestle, then stir in fish sauce and sugar.

2.Place ribs in a non-reactive container, add marinade, massage into meat and refrigerate for flavours to develop (6 hours-overnight).

3.Combine ribs, spring onion, garlic, ginger, peppercorns, star anise and 4 litres water in a saucepan over high heat, bring to the boil and skim off impurities. Reduce heat to low, cover and simmer, stirring occasionally, until ribs are tender (2-2½ hours). Season to taste with lemon juice and fish sauce.

4.Heat vegetable oil to 180C in a deep-fryer or saucepan, add garlic and stir until golden (1-2 minutes; be careful, hot oil will spit). Remove and drain on absorbent paper.

5.Cook noodles in boiling salted water until tender (1-2 minutes), then drain, divide among bowls, top with ribs, broth, sprouts, herbs, chilli and fried garlic and serve with lemon wedges.