Photograph of the finished Tom saep moo

Thailand · Canh sườn heo chua cay Isan

Tom saep moo

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 720 g
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Galangal Galangal 40 g
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Mushrooms Mushrooms 120 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Lime Lime 2
  • Photograph of Sawtooth coriander Sawtooth coriander 20 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Toasted rice powder Toasted rice powder 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Blanch the pork ribs in boiling water for 3 minutes, then rinse off any foam.
  2. 2 Simmer the pork ribs with 400 ml of water, crushed lemongrass, galangal, and Thai lime leaves for 40 minutes.
  3. 3 Add the mushrooms and cook for another 5 minutes.
  4. 4 Add fish sauce, chili powder, and lime juice, simmer for 1 minute, then turn off the heat.
  5. 5 Sprinkle with roasted rice powder, dried onions, sawtooth coriander, and green onions, then scoop into a bowl and serve hot.

With an appliance

  • Pressure cooker 40 min

    Replace step 2: cook the ribs with lemongrass and galangal at high pressure for 12 minutes, then let it rest naturally for 10 minutes; reduce the cooking time to about 18 minutes, the meat will be tender and fit snugly against the bone, and you won't need to constantly monitor the heat. Mushrooms and lemon juice can still be added after opening the lid.

Start cooking