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Vietnamese-style pork rib broth with lime and herbs

Australian Gourmet Traveller recipe for Vietnamese-style pork rib broth with lime and herbs.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 40 mins preparation
  • 2 hrs 30 mins cooking plus marinating
  • Serves 6
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Vietnamese-style pork rib broth with lime and herbs
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
Ginger marinade
  • 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


  • 1
    For ginger marinade, crush shallot, ginger, coriander stalks and garlic in a mortar and pestle, then stir in fish sauce and sugar.
  • 2
    Place ribs in a non-reactive container, add marinade, massage into meat and refrigerate for flavours to develop (6 hours-overnight).
  • 3
    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.
  • 4
    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.
  • 5
    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 .
Drink Suggestion: Fresh, cold lager. Drink suggestion by Max Allen

  • undefined: Emma Knowles, Lisa Featherby & Alice Storey