Back to 4 servings Soup 2 pounds pork spare ribs, cut into 2-inch pieces 8 cups water 2 stalks lemongrass, bruised, cut into 3-inch pieces 2.5 inches galangal, peeled, thinly sliced (or 5 slices) 6 kaffir lime leaves, torn 4 shallots, peeled and lightly smashed 6 garlic cloves, smashed 2 cilantro roots, smashed; or cilantro stalks with leaves removed 5 Thai bird's eye chilies, smashed, adjust to taste 4 dried red chilies, roasted in a dry pan until dark, then crushed 0.67 cup cherry tomatoes, whole 1 cup mushrooms, sliced; straw, button or shimeji Seasoning 3 tablespoons fish sauce 2 tablespoons tamarind paste, optional 4 tablespoons fresh lime juice, added off the heat; adjust to taste 0.5 teaspoon sugar, optional, to balance 1 tablespoon toasted rice powder, optional; homemade or store-bought Garnish 0.5 cup sawtooth coriander (culantro), chopped; regular cilantro if unavailable 2 green onions, thinly sliced lime wedges, for serving steamed jasmine rice, optional, for serving
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1 Step 1: Bring the pork ribs and plain water to a rolling boil in a large pot, skimming off any foam, and boil for 5 minutes. Drain, rinse the ribs under cold water and clean out the pot.2 Step 2: Return the clean ribs to the pot with 8 cups of fresh water or unsalted stock, the lemongrass, galangal, shallots, garlic and cilantro roots. Bring to a boil, then lower the heat so the broth barely bubbles.3 Step 3: Cover partly and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, skimming foam as it rises, until the pork is tender but still has some chew.4 Step 4: Add the smashed fresh bird's eye chilies, roasted dried chilies, kaffir lime leaves, cherry tomatoes and mushrooms, and simmer 10 minutes until the tomatoes soften and the mushrooms are tender.5 Step 5: Stir in the fish sauce, tamarind paste and sugar if using, and simmer 5 minutes so the flavors meld.6 Step 6: Turn off the heat. Stir in the fresh lime juice, then taste and adjust with more fish sauce, lime or a splash of water as needed.7 Step 7: Stir in the toasted rice powder if using. Ladle into bowls, scatter with sawtooth coriander and green onions, and serve hot with lime wedges and jasmine rice on the side.getsaucepan.com/r/0285f86a-7bb8-536d-a7aa-aa7939c52017
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