How to make Vietnamese Caramelized Pork Spare Ribs (Suon Ram Man)
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- Check the recipe out on my website if you prefer the recipe in text format:
www.vickypham.c...
Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) is a classic Vietnamese side dish. Without it (or a similar side dish), a Vietnamese home-cooked meal is incomplete. In this dish, the pork spare rib is slowly braised in coconut juice until fall-of-the-bone tender. The liquid is then cooked off at the end, reducing to a sweet and savory glaze. I enjoyed this dish very much as a child. Because pork spare rib was a luxury item back then, we didn't have this dish too often. When we did, we savored the the dish by gnawing on the bones and licking our fingers clean. Now, when no one's looking, lets be honest, I still do the same. Enjoy the video recipe up top and written recipe below =)
----------------------
My Camera: amzn.to/37DMLQb
My Lens: amzn.to/3mgKZs8
My Camera Monostand: amzn.to/3mmjhdM
My Overhead Horizontal Camera Mount: amzn.to/31E3KOs
My Camera Tripod: amzn.to/3dWjukU
----------------------
Blog: www.VickyPham.com
Instagram: / vicky.pham
Pinterest: / recipes
Really underrated video. I made this twice now and both times it’s the bomb! Thank you & keep up good work.
Thank you, Hieu! Much appreciated =)
Tried about 4 other suon ram man recipes on TH-cam, and yours is the best! Simple and straightforward. Will be using this recipe over and over, thank you so much. :)
Yay!
I am remiss because I've cooked this so many times and received so many plaudits...and I never said thank you.
Yours is by FAR the best recipe for this dish available on the internet... I've been suckered into cooking a big batch for a party tomorrow and had to come back to 'the Master' just to check.
As ad aside, back in the 80s I was great friends with a 'Giselle Pham' from Chan Dara Los Angeles...no relation I suppose. If you are, tell her 'Apple's English ducky says Hi'.
Do you melt the sugar over high, medium or low heat? And is it normal for the sugar to seize up/harden when I add in the marinated ribs?
I would recommend medium. This way it's not too hot that the sugar burns immediately but you are also not waiting around for awhile. Yes, sugar will harden up when ribs are added. That's normal because of different temperatures. Once ribs get a bit of heat on them, the sugar will melt back into the pot.
This is a great recipe, I made this for the family twice in one week. Great combination with pickled daikon.
I'm Vietnam to😊
👍😋💐🌹😍😘❤️
Great recipe 😀
Great instructions, trying this tonight!