Bak Kut Teh
A complex, peppery herbal soup with fall-off-the-bone pork ribs that warms you from the inside out.
105 min
Easy
Singapur / Malasia
2 servings
The story behind
I remember walking past a small shop in Malaysia where the scent of medicinal herbs and simmered pork was just irresistible. A local friend told me that Bak Kut Teh was the original energy drink for coolies back in the day. Now, I make it whenever I'm feeling a bit run down; it’s like liquid gold for the soul. I find it perfect for a slow brunch or a restorative dinner. It's usually served with a side of dark soy sauce with chilies for dipping and a pot of strong Gongfu tea. Drinking the tea alongside the soup is the traditional way to enjoy this masterpiece.
Instructions
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1Start by parboiling the ribs in hot water to get rid of any scum, then rinse them under cold water.
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2Place the ribs back in a clean pot with fresh water, the whole garlic heads, and your herbal spice mix.
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3Simmer on low heat for about 90 minutes; you want the broth to become deeply flavored and the meat tender.
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4Add the bok choy during the final minutes of cooking just to wilt it slightly.
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5Place your noodles in a deep bowl, arrange the ribs on top, and pour the piping hot herbal broth over everything.
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