Vietnamese sweet & sour pork spare ribs stir fry (suon xao chua ngot) — vietnamese home cooking recipes

Vietnamese Sweet and Sour Pork Ribs (Suon xao chua ngot) features tender pork ribs coated with a mouthwatering savory sweet & sour sauce. Serve sầu it with rice for a very satisfying meal.

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What is Vietnamese Sweet and Sour Pork Ribs

Sweet and Sour Ribs is in meal rotation of many families in Northern Vietnam giới. The Vietnamese name is “sườn xào chua ngọt” (or just sườn chua ngọt” for short). I’m not sure if it’s a popular dish in the South or not since I have never stayed there for an extended amount of time.

When I still lived in Vietphái mạnh with my family, I often asked my mom to make this mouthwatering dish every week. Yes, the savory sweet and sour sauce makes it so delicious & addictive sầu that no matter how much you have sầu eaten, you still want to eat more.

So each Vietnamese family has their own version of sweet & sour pork ribs. My mom & my uncle và some other families I know often use tomatoes and vinegar as the main ingredients for the sauce.

I used lớn think that was the only way to cook this dish until I was invited lớn dinner at my friend’s house in Ninc Binc. Her mom used tamarind khổng lồ make the sweet and sour sauce & it was absolutely delicious. And in case you don’t know, Ninc Binh is the beautiful province where they recently filmed the Kong: Skull Isl& movie. Anyway, today I will tóm tắt with you the version my mom and uncle make, which is also what I’m most familiar with.



Here are the main ingredients for Vietnamese sweet and sour pork ribs: pork ribs, tomatoes, táo bị cắn cider vinegar, five spice powder, fish sauce, honey (or sugar) and aromatics.

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If you can find meaty ribs with small bones, that is perfect. Ask your butcher lớn cut them into 2-inch long sections. In Vietphái mạnh, a lot of trang chủ cooks can cut the ribs themselves using a meat cleaver. I use pork spare ribs since they are easy khổng lồ find at my local farmers market as well as at regular U.S. grocery stores.

I lượt thích lớn use táo bị cắn cider vinegar to lớn create the tanginess/sourness for the sauce because it’s quite mild and pleasantly sour. If my memory is correct, my family in Vietphái mạnh usually uses rice vinegar. Most people use sugar as sweetener for the sauce, but I prefer honey which results in a more glistening sauce.

How to lớn Cook Vietnamese Sweet và Sour Pork Ribs


The first step is to blanch the ribs in boiling water to lớn get rid of impurities và pork smell. After that, we sear them until lightly brown. This step helps improve sầu the texture as well as flavors of the ribs. Then we simmer the ribs in the sauce until they are tender và taste delicious.

In the traditional method to cook this dish, the last step is done on the stove top. For me, I like khổng lồ let the ribs simmer in the oven. This way, it doesn’t heat up the kitchen or make the house smell. You can vì chưng it either way and the dish will be equally tasty.

The amount of vinegar, honey & fish sauce below is entirely customizable to lớn your liking. During the last 5-10 minutes of cooking, you can taste the sauce và the ribs and adjust seasonings to achieve your preferred balance of saltiness, sweetness & sourness.

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I’d love lớn hear what you think about the dish, so please feel không lấy phí to leave a phản hồi. New recipes are added every week so let’s connect on Facebook, Pinterest & Instagram for the lathử nghiệm updates.You can find my collection of Vietnamese recipes here.

Chuyên mục: Cách Nấu Ăn