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Vietnamese-style pork rib broth with lime and herbs

You'll need

1 kg pork ribs, cut into 6cm pieces 6 spring onions, white part only, thinly sliced 4 garlic cloves, finely chopped 25 gm (5cm piece) ginger, thinly sliced 1 tbsp whole black peppercorns 1 star anise 2 tbsp lemon juice, plus wedges, to serve 2 tbsp fish sauce, or to taste For deep-frying: vegetable oil 4 garlic cloves, thinly sliced on a mandolin 450 gm fresh rice noodles 150 gm bean sprouts 1 bunch garlic chives, cut into 3cm lengths 2 cups (loosely packed) each mint, coriander and Thai basil 4 long red chillies, thinly sliced   Ginger marinade 10 red shallots, coarsely chopped 25 gm (5cm piece) ginger, finely chopped 10 coriander stalks, coarsely chopped 2 garlic cloves, coarsely chopped 60 ml (¼ cup) fish sauce 2 tbsp caster sugar


  • 01
  • For ginger marinade, crush shallot, ginger, coriander stalks and garlic in a mortar and pestle, then stir in fish sauce and sugar.
  • 02
  • Place ribs in a non-reactive container, add marinade, massage into meat and refrigerate for flavours to develop (6 hours-overnight).
  • 03
  • Combine ribs, spring onion, garlic, ginger, peppercorns, star anise and 4 litres water in a saucepan over high heat, bring to the boil and skim off impurities. Reduce heat to low, cover and simmer, stirring occasionally, until ribs are tender (2-2½ hours). Season to taste with lemon juice and fish sauce.
  • 04
  • Heat vegetable oil to 180C in a deep-fryer or saucepan, add garlic and stir until golden (1-2 minutes; be careful, hot oil will spit). Remove and drain on absorbent paper.
  • 05
  • Cook noodles in boiling salted water until tender (1-2 minutes), then drain, divide among bowls, top with ribs, broth, sprouts, herbs, chilli and fried garlic and serve with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fresh, cold lager.

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