Vietnamese Braised Pork Spare Ribs & Quail Eggs (Sườn Rim Trứng Cút)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Boil the quail eggs for 5 minutes, then cool them in ice water, peel and set aside. Cut the pork ribs into bite-sized pieces, blanch them in boiling water for 3 minutes or until scum rises, then drain and rinse well under cold running water.
2. Clean the pot if you are reusing it. Heat the oil over medium-high heat, add the shallot, garlic and white parts of the green onion, and sauté for about 15 seconds until fragrant.
3. Add the blanched ribs and toss to coat them with the aromatics. Stir in the chicken bouillon powder, fish sauce, oyster sauce, black pepper, caramel syrup and sugar. Add the water, cover and braise over medium-low heat for 30 minutes.
4. Remove the lid, add the peeled eggs and toss gently to coat. Cook for about 15 minutes, turning occasionally, until the sauce has reduced by half.
5. Taste and add more fish sauce if needed.
6. Garnish with the green onion greens, extra black pepper and chilies if using. Serve hot with rice and a vegetable side.

Summarized from Vicky Pham's video. Watch it for the details.

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