← Nouns Cooking · Vietnamese

Ingredients

• 1 kg meaty pork spare ribs, cut into 4–5 cm pieces
• ½ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 2 Shallot, minced
• 3 tbsp Ketchup
• 3 tbsp Rice vinegar
• 2 tbsp sugar or honey
• 2 tbsp Fish sauce
• 1 tbsp Oyster sauce
• 250 ml Water
• 2 Tomato, cut into wedges
• 1 Onion, cut into wedges
• 1 Bell pepper, cut into squares
• 1 tsp Cornflour (cornstarch), mixed with 1 tbsp water
• 2 Spring onion, sliced

Method

1. Put the ribs in a pan of cold water, bring to the boil and boil for 3 min. Drain, rinse and pat dry, then season with the salt and pepper.
2. Heat the oil in a wide pan over medium-high heat and brown the ribs for 8–10 min, turning, until golden on all sides. Add the garlic and shallots and stir for 1 minute.
3. Mix the ketchup, vinegar, sugar, fish sauce, oyster sauce and water and pour it over the ribs. Bring to a simmer, cover and cook on low for 25–30 min, until the meat is tender.
4. Add the tomato, onion and pepper and cook uncovered for 3–4 min, until just softened and the sauce has reduced.
5. Stir in the cornflour mix and bubble for 1 minute, tossing, until glossy and clinging to the ribs. Scatter with spring onion and serve with rice.

Tips

• Ask the butcher to cut the ribs across the bone into short pieces; they cook faster and are easier to eat.
• Taste before serving and balance with a little more vinegar or sugar; tomatoes vary a lot.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate Helen’s Recipes