Tom saep

Method

1. 1

   Step 1

   Blanch the ribs in boiling water for 3 minutes, drain and rinse. Return to the cleaned pot with the water, salt, lemongrass (opens in a new tab), galangal (opens in a new tab), half the lime leaves and the shallots (opens in a new tab).

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw pork.

2. 2

   Step 2

   Simmer gently, partly covered, until the ribs are tender, about 1 hour. Skim as needed.

   • 60 min
   • low heat
3. 3

   Step 3

   Meanwhile, dry-toast the chillies (and rice, if using) in a frying pan until fragrant and darkened, then grind each coarsely.

   • 6 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
   • Mortar and pestle (opens in a new tab)

   Ventilate the kitchen — toasting chillies makes everyone cough.

   

4. 4

   Step 4

   Once the ribs are tender, take the pot off the heat and season with fish sauce (opens in a new tab), lime juice (opens in a new tab), ground chilli and sugar (opens in a new tab) to a bold sour-salty-hot balance. Stir in the remaining lime leaves, the toasted rice, coriander and mint (opens in a new tab) and serve.

   • 3 min

   Add lime off the heat; boiling lime juice turns bitter.