Pork ribs and rice noodle soup

Pork ribs and rice noodle soup

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Connie Veneracion


  • 150 grams dried flat rice noodles
  • 1 kilogram meaty pork ribs chopped through the bone into about 2-inch pieces
  • 4 tablespoons sugar
  • 2 tablespoons salt
  • 6 tablespoons patis (fish sauce)
  • 2 red onions or 4 shallots, roughly chopped
  • 4 cloves garlic peeled

For the broth

  • 1 tablespoon black peppercorns
  • 1 onion cut in half
  • 1/2 head garlic
  • patis (fish sauce) to taste

To garnish


  • Put the sugar, salt, fish sauce, onions or shallots and garlic in the blender or food processor and process until the mixture forms a paste.
  • Place the cut ribs in a bowl. Add the paste. Mix. Cover and leave to marinate overnight.
  • Place the marinated pork ribs in a pot. Cover with water. Add the peppercorns, onion and garlic. Bring to the boil; skim off scum as it rises. Lower the heat, cover and simmer for an hour and a half to two hours or until the pork meat is very tender.
  • When the pork is nearly done, cook the rice noodles according to package directions. Drain.
  • Divide the noodles among four bowls. Add two to three pieces of ribs per bowl. Pour in hot broth. Garnish with bean sprouts, onion leaves, cilantro, fried shallots, garlic bits and lemon wedges.
  • Serve the pork ribs and rice noodle soup hot.