Pickled mustard green soup and spare ribs (tom jued pak gad dong ka dook mou)

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
500 g pork ribs cut into bite size

3 cloves garlic

1 teaspoon. ground pepper

2 tablespoons. soy sauce

2 tablespoons. fish sauce

1 head pickled mustard green

5 cups water

2 pork broth cube


  • Cut pork ribs into bite side and clean well. Cut pickled mustard green into bite size.
  • Wash and rinse and squeeze as much water or 2-3 times from the pickled mustard greens for remove some of the salt and sour content.
  • Crush ground pepper and garlic together lightly. Mix pork ribs with crushed garlic and ground pepper and soy sauce.
  • Then leave it in the refrigerator for 20 minutes. Take the pork ribs out from refrigerator.Boil 5 cups of water.
  • Add broth cube, salt, fish sauce and pork ribs and let's cook for 10-15 minutes.
  • Add pickled mustard green and simmer for 30-40 minutes until the spare ribs and pickled mustard green are tender.
  • Remove from heat. Transfer to the serving plate.
  • Serve immediately with hot steamed rice.


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