This dish is inspired by a recipe by Luke Nguyen. You’ll need to begin it a day ahead.
- 1 kg pork ribs, cut into 6cm pieces
- 6 spring onions, white part only, thinly sliced
- 4 garlic cloves, finely chopped
- 25 gm ginger, thinly sliced (5cm piece)
- 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 each mint, coriander and Thai basil (loosely packed)
- 4 long red chillies, thinly sliced
- 10 red shallots, coarsely chopped
- 25 gm ginger, finely chopped (5cm piece)
- 10 coriander stalks, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 60 ml fish sauce (¼ cup)
- 2 tbsp caster sugar
- 1For ginger marinade, crush shallot, ginger, coriander stalks and garlic in a mortar and pestle, then stir in fish sauce and sugar.
- 2Place ribs in a non-reactive container, add marinade, massage into meat and refrigerate for flavours to develop (6 hours-overnight).
- 3Combine 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.
- 4Heat 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.
- 5Cook 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 .
Drink Suggestion: Fresh, cold lager. Drink suggestion by Max Allen
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