Bah kut teh (pork rib soup)

Judy Ang-McGuire
·3-min read
This Singapore favourite combines ribs with a star-anise studded spice mix and rich broth
This Singapore favourite combines ribs with a star-anise studded spice mix and rich broth - Christopher Pledger for the Telegraph

This soup is a mainstay of all Asian households. My mum would make it when someone was not feeling well. Key to its restorative qualities are goji berries which are rich in antioxidants and thought to boost the immune system. Rice is often added to make it a more substantial meal.

Overview

Prep time

45 mins

Cook time

2 hrs 15 mins

Ingredients

  • 1 kg spare ribs or baby back ribs, cut into chunks

For the broth

  • 2 sachets of ready-mixed bah kut teh herbs and spices (readily available in Chinese supermarkets, usually sold as a pack of two sachets)

  • 30ml soy sauce

  • 1 whole garlic bulb, skin left on

  • 1-2 bay leaves

  • 80g ginger, peeled and sliced

  • 50g spring onions, sliced

  • 1 large onion, sliced thickly

  • 150g carrots, cut into chunks

  • 60g celery, chopped

  • 150g daikon or turnip, cut into chunks (optional)

For the spice sachet

  • 15g whole white peppercorns

  • 3 pieces of dried angelica root (available from Chinese supermarkets)

  • 2 star anise

For the dipping sauce

  • 30ml soy sauce

  • 15ml black vinegar

  • 10ml sesame oil

  • pinch of sugar

  • 1 fresh red chilli, finely chopped

  • 30g spring onions, finely chopped

To serve

  • ​​50g spring onions, julienned, soaked in cold water for 15 minutes

  • 1 fresh red chilli, deseeded, julienned and soaked in cold water for 15 minutes

  • 15g goji berries

  • fresh coriander leaves

Method

Step 1

Soak 1kg spare ribs or baby back ribs in cold water for 30 minutes then rinse. Boil in salted water for 10 to 15 minutes to render the fat and clean the ribs. Drain and rinse under cold water to remove any scum.

Step 2

While the ribs are boiling, put 15g whole white peppercorns, 3 pieces of dried angelica root, 2 star anise in a small square of muslin and tie the corners together to form a sachet

Step 3

To make the soup, pour 2 litres of water into a large pot and add 2 sachets of ready-mixed bah kut teh herbs and spices. Bring to a boil then add the boiled spare ribs, 30ml soy sauce, 1 garlic bulb, 1-2 bay leaves, 80g peeled and sliced ginger, 50g sliced spring onions, 1 large sliced onion and the muslin spice sachet. Bring back to the boil and then simmer for 1½  hours over a low heat.

Step 4

Drain the ribs, reserving the stock and discarding the herb and spice sachets. Place the ribs back into the broth and add 150g chopped carrots, 60g chopped celery, and 150g chopped daikon or turnip, if using. Simmer for a further 30 minutes.

Step 5

Around 15 minutes before you’re ready to serve, make the dipping sauce. Add 30ml soy sauce, 15ml black vinegar, 10ml sesame oil, a pinch of sugar, 1 finely chopped red chilli and 30g finely chopped spring onions to a bowl and let it sit.

Step 6

Divide the soup among 4 bowls and garnish with the sliced spring onions, sliced red chilli, goji berries and fresh coriander leaves. Most Singaporeans would use chopsticks to dip the rib meat into the sauce with the aid of a spoon to scoop up the broth.

Recipe from 3 Dumplings

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