Tom saep

Method

1. 1 Simmer the pork ribs for 30 minutes until tender, skimming off any foam to keep the broth clear.
2. 2 The glutinous rice is roasted until golden brown, then pounded into a powder, which is used to thicken the soup and give it a fragrant roasted aroma.
3. 3 Roast the dried chilies until crispy, then coarsely grind them.
4. 4 Add the crushed lemongrass and sliced galangal to the pot and simmer for another 10 minutes.
5. 5 Turn off the heat, sprinkle with roasted rice powder and chili peppers, season with fish sauce, squeeze in some lemon juice, and sprinkle with sawtooth coriander.

With an appliance

• Pressure cooker 30 min

  Replace step 1: simmer the ribs under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; in step 4, keep the lid open and simmer the lemongrass and galangal for 10 minutes to prevent the aroma from becoming too strong.