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Preparation
20 minutes
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Cooking
2 hours 30 minutes
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Difficulty
Easy
Ingredients for Sour Rib Soup For 4 people
Pork ribs 600 gr Fresh sour fruits 200 gr Tomatoes 5 pieces Shallots 3 bulbs Spring onions/Culantro 3 sprigs Fish sauce 1 tablespoon Cooking oil 3 tablespoons Common spices a little (salt/ monosodium glutamate/ seasoning granules/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pork ribs
- You should choose fresh ribs that are pink in color, with a firm texture, and no sour smell.
- Good ribs usually have flat and small bones because they have less bone and more meat.
- Avoid buying ribs that are discolored, lack elasticity, have an unpleasant smell, and are slimy.
How to choose fresh tomatoes
- You should choose tomatoes with a bright red outer skin, evenly colored. The skin should be intact, without scratches, and plump to ensure they are fresh.
- Naturally ripened tomatoes often have a mild aroma that is easily noticeable when smelled.
- You should select tomatoes that still have their stems attached, with fresh stems that are not wilted. Ripe tomatoes usually have stems tightly attached to the top, so when buying, you can gently pull to see if the stem comes off easily. If not, then you can choose to buy them.
See details: How to choose fresh tomatoes
How to choose fresh soursop
- To buy delicious soursop, you should carefully choose each fruit. By the end of May, soursop starts to bear fruit, but to wait for the delicious medium-sized soursop, you must wait until June to early September.
- The best soursop should be freshly picked, with a stem that still has sap, the fruit should be bright green, not bruised, and have a rough skin.
- Avoid buying fruits that are crushed, leaking water, or showing signs of spoilage.
How to make Sour Rib Soup
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Prepare the vegetables
Cilantro and green onions should be trimmed, removing any wilted leaves, washed thoroughly, and chopped finely.
Shallots should be peeled, washed, and sliced thinly.
Tomatoes should have their stems removed, washed with salt water. Cut 2 tomatoes into 6 wedges each, and chop the remaining tomatoes finely to mix in a bowl with 1 teaspoon of salt.
Fresh sour fruits should be peeled, washed, and drained. Place the sour fruits in a pot with 700ml of water, bring to a boil over high heat, and when the water is boiling vigorously, reduce the heat to simmer until the sour fruits soften and release their juice. Use a spoon to mash the sour fruits, then strain to extract the juice.
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Prepare the pork ribs
Cut the spare ribs into bite-sized pieces, wash them thoroughly, and then use a knife to make a long cut along the bone of each rib.
To eliminate the smell of the meat, place a pot on the stove with a little salt, and when the water boils, blanch the ribs for about 3 – 5 minutes.
Remove the blanched ribs and wash them again with cold water, then place them in a colander to drain.
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Simmer the broth
Place a pot on the stove with 2 liters of water and 1 teaspoon of salt. When the water boils, reduce the heat and add the prepared ribs to simmer for about 2 hours.
After 2 hours, if you see that the broth has reduced to about 1.5 liters, it’s done.
Note: To make the soup clearer and more delicious, skim off the foam that rises during the simmering process.
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Sauté the tomatoes
Add 3 tablespoons of cooking oil to a hot pan over high heat. When the oil is hot, add sliced shallots and sauté until fragrant. Once the shallots are golden and aromatic, add the minced tomatoes and stir-fry until cooked.
After about 5 minutes, when the tomatoes are soft, add about a ladleful of the rib broth, then rinse the pan and strain the sautéed tomato sauce into the broth pot.
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Cooking the Soup
Place the pot of broth and ribs on the stove, turn on high heat to bring the water to a boil.
When the water is boiling vigorously, add the chopped tomatoes along with 1 tablespoon of seasoning powder, 1 tablespoon of seasoning granules, 1/2 tablespoon of monosodium glutamate, and 1 tablespoon of fish sauce, stirring well to dissolve the seasonings. Finally, add the filtered water from the sour fruits, and stir well.
When the water boils again, taste and adjust the seasoning to your preference, then turn off the heat.
Add a little parsley and green onions into a large bowl, then ladle the hot ribs and broth into the bowl to cook the onions and parsley. Sprinkle a little pepper on top, and the dish is ready to enjoy.
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Final Product
The hot, fragrant Ribs Soup with Sour Fruits is served on the dining table accompanied by fragrant sticky white rice, making it a perfect choice.
The ribs are tender and juicy, paired with the refreshing sour broth from fresh sour fruits and the beautiful color of tomatoes, which makes the dish even more appealing.
This is a simple, easy-to-make dish that is incredibly delicious and nutritious, suitable for all family members.
See more
The above is a guide on how to make sour plum rib soup with the right flavor, delicious, rich, and extremely simple and easy to make that anyone can do. Wish you success with this recipe!
*Images and recipes referenced from the YouTube channel MY HOUSE KITCHEN.
