Vietnamese
Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs)
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Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs) is Vietnamese home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Chop the pork ribs into short, bite-size pieces if your butcher has not already, and pat them dry.
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Simmer the ribs in a pot of water to cover for 10 minutes to par-cook and remove excess fat, then drain well.
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Whisk the fish sauce, sugar, rice vinegar, ketchup, and cornstarch with 1/3 cup water into a sauce.
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Heat the oil in a wok or large skillet over high heat and sear the par-cooked ribs until browned on most sides, about 6 minutes.
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Add the garlic and shallots and stir-fry until fragrant, about 1 minute.
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Pour in the sauce and bring to a simmer, then cover and cook over medium-low heat, stirring occasionally, until the ribs are tender, about 20 minutes.
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Uncover, add the chopped tomato, bell pepper, and pineapple, and simmer, stirring, until the sauce thickens and glazes the ribs, about 5 minutes.
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Serve hot over the jasmine rice.
Watch how to cook Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 690 kcal
- Protein
- 29 g
- Carbs
- 54 g
- Fat
- 40 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 710 mg
- Saturated fat
- 13 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Suon Xao Chua Ngot (Vietnamese Sweet and Sour Pork Ribs) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.