Photograph of the finished Sườn non om chuối

Vietnam · Sườn non om chuối xanh

Sườn non om chuối

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 2.2 lb
  • Photograph of Green bananas Green bananas 1.8 lb
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 1.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Perilla leaves Perilla leaves 2.8 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the green bananas, cut them into pieces, and immediately soak them in vinegar water for 15 minutes to prevent browning and reduce sap.
  2. 2 Blanch the ribs for 3 minutes, then rinse off the foam.
  3. 3 Sauté shallots with turmeric and shrimp paste for 2 minutes to remove the strong odor.
  4. 4 Add the ribs and stir-fry for 5 minutes, then pour in 400 ml of water and simmer for 35 minutes.
  5. 5 Add the bananas and simmer for another 20 minutes until they are soft and the sauce thickens, then sprinkle with plenty of perilla leaves.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: simmer the ribs under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; in step 5, continue cooking the green bananas with the lid open for 15 minutes to soften them without them falling apart.

Start cooking