Vietnamese sweet and sour pork spareribs (suon xao chua ngot) is dish I always looked forward to eating because it's so finger licking good with the tartness of the tomatoes and just the right amount of sweetness contrasting the succulent pork ribs. Another reason was that extra pork ribs would also wind up in some sort of soup to complement the meal. While not evident in all of our posts since we feature one item at a time, most Vietnamese family meals consists of a protein dish, a vegetable dish which could be pickled, along with jasmine rice and eaten family style--everyone had to sit at the table to enjoy the meal.
The pork spare ribs would form the base for the a pickled mustard green and dill soup, a delicious classic to complement the meal.
Suon Xao Chua Ngot Sweet and Sour Pork Spareribs
Printable Recipe
- 1lb pork spare ribs bone in, cut into 1-1.5 inch pieces
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 2 ts fish sauce
- 2 ts sugar
- 3 medium ripe tomatoes, diced into small cubes
- cornstarch mix: 1 ts cornstarch 2 tbs water, stir into a slurry
- 1 ts white vinegar
- 1 ts sugar
- green onions, chopped
- thai chili, chopped (optional)
- cooking oil
- water
The water should now be slightly reduced. Add the diced tomatoes and continue to simmer until tomatoes breakdown and thicken. Now add the cornstarch slurry and mix well to thicken the sauce even more. Finally, season the sauce with a pinch of salt or fish sauce and by adding equal parts 1 ts vinegar and sugar, add more if necessary, adjusting to taste--should be, well sweet and sour. Add chop green onions and optional thai chili. Remove and serve with jasmine rice.
This Vietnamese pork spare ribs dish combines the sour, sweet, spicy and savory flavors we love. We enjoyed this with home made pickled mustard greens along with the pickled mustard green and dill soup--both recipes we'll post later. A truly finger licking and satisfying Vietnamese meal!
You guys reminded me that I haven't had this dish in a long time. Wish I could attend your cooking party but will definitely participate in this month's delicious vietnam.
ReplyDeletethis looks absolutely delicious. i hope you'll post on the vegetable dish or soup pictured in the second photo, both look absolutely incredible!
ReplyDeleteOh wow, that looks so delicious. It also looks easy enough for me to give it a try. Thanks for posting.
ReplyDeleteThe entire meal looks so amazing, especially that last picture with everything combined (Actually I'm kind of annoyed that I can't just pick up that bowl off the screen to eat it!) Can't wait to read the other recipes!
ReplyDeleteBy the way, I tried out your pork-filled puff pastries a few weeks back, the banh pate so...I ate them all. SO good.
This look so amazing. I love those sweet and sour pork ribs. Also, I think every asian household owns those blue and white dishes. I do too!
ReplyDeleteBonnibella: great! can't wait to see what you come up with!
ReplyDeleteCocina Savant: we'll have the pickled mustard green and soup recipes posted up as soon as possible..keep on reading :)
Cheryl: sweet sour spare ribs are really easy..give it a try!
Connie: thanks for the feedback!
Veeda: we actually just bought that set recently just for food styling! :)
Looking forward to your pickled mustard greens post! I've tried a few times (both with American and Chinese mustard greens), and have had mixed success. Heh, sometimes I over-salt it. :)
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ReplyDeleteWow…this look so good. I am hungry now!!
ReplyDeleteJen: we don't have exact measurements, but basically we taste the brine and if it's like overly salted soup, we stop.
ReplyDeletebutterfly: thanks!
I love sweet and sour dishes. I want this for a late lunch right now.
ReplyDeleteI remember eating the mustard green and dill soup as a child. Brings back great memories I had with my Ba ngoai. Would you please write up a recipe for that? I am eager to taste it again. =]
ReplyDeleteOh dear lord yes....perfect combination,save me a portion,i'm on the way....
ReplyDeleteOo! I never heard of this dish before. I always had the thit kho version. You guys should make Bun Mam, if your into that type of thing. :P
ReplyDeleteI love pickled mustard soup too. We call it Sop Bakut Sawi Asin.
ReplyDeleteBTW, I tried your Caramel Chicken. It got raved review from my crew :)
I love sweet and sour sauce, your pork ribs look amazing. So too the mustard soup. I'm totally hungry just from visually feasting on your photos :P
ReplyDeleteI like that bento box at the end... i wish my lunch looked like that!
ReplyDeleteJenn: Have fun in the Phillipines!
ReplyDeleteMeghan: looks like the pickled musturd green soup is in high demand!
houstonwok: thanks!
tofucustard: we've had bun mam, it's good!
tuty: thanks for the feedback!
noobcook: thank you!
chubychinesegirl: Thank you!
I dunno why, but I always go crazy for these little nubbins of pork ribs, much more so than those giant American bbq ribs. Hmmm, maybe size does matter? ;)
ReplyDeleteThis ribs look so good! I have bookmarked it to cook soon :) Thanks yet another wonderful vietnamese dish.
ReplyDeleteCarolyn: it's just so much more fun to gnaw on these little nubbins--we agree completely!
ReplyDeleteEllie: your contribution to delicious vietnam looks so good..can't wait to see the entire post!
Wow, your ribs look wonderful and tempting. We also have sour sweet pork ribs in Chinese cuisine. But I bet that adding the fish sauce and Thai chili in it will make a big difference. Thanks for sharing your wonderful Vietnamese variation.
ReplyDeleteThis recipe is on that is completely new to me! I like the touch of tanginess achieved by tomatoes and vinegar. Yummy!
ReplyDeleteHonestly Vietnamese cooking was never on my my mind before reading your blog but everything you make is so mouthwatering. Is there a cook on Vietnamese cooking you might recommend? I am looking for a gift for a foodie friend
ReplyDeleteChristine and Christine: we had this about once a month growing up and love the sweet and sour tang!
ReplyDeleteWizzyTheStick: we've converted you! :) to be honest we don't have any Vietnamese cookbooks..however, our friend Anh recently reviewed some here