If you ask any Vietnamese child what their favorite dish is, chances are you’ll hear sườn xào chua ngọt, or sweet and sour pork ribs, come up again and again. It’s one of the most popular dishes in Vietnamese home cooking, winning over taste buds of all ages. When I was little, I BEGGED my mom to make this dish almost every day to the point that she had to limit it to only twice a week. Every family has their own version of sườn xào chua ngọt, each with its own secret balance of sweet, tangy, and savory flavors. It is also be the very first dish I learned to cook, so it holds a very special place in my heart.
Ingredients (Serves 2–3)
- 500 g pork ribs
- 1 tomato 1 onion
- ½ lemon
- 2 cloves garlic
- 2 tsp minced shallots
- 1 chili pepper (optional)
- 2 tbsp fish sauce
- 2 tbsp cooking oil
- Seasonings: salt, pepper, sugar, seasoning powder,
Instructions:
Step 1: Preparing the Ribs
To keep your ribs clean and odor-free, soak them in diluted salt water or blanch in boiling water for about 5 minutes. Rinse thoroughly and let them drain. Cut the ribs into bite-sized pieces, about two finger joints long. In a bowl, mix the ribs with: 1 tsp seasoning powder ½ tsp salt ⅓ tsp pepper 2 tsp minced shallots Give everything a good toss and let the ribs marinate while you prepare the other ingredients.
Step 2: Prepping the other ingredients
Mince the garlic and chili. Wash the tomato and onion, then cut both into wedges. These will later melt into your sauce and balance out the richness of the ribs.
Step 3: Making the Sweet & Sour Sauce
In a small bowl, combine:
- 3 tbsp sugar
- 2 tbsp fish sauce
- 1 tsp MSG
- 3 tbsp water
- Minced garlic
- Juice of ½ lemon
Stir until the sugar dissolves and everything blends into a golden, fragrant sauce.
Step 4: Frying & Glazing the Ribs
Heat 2 tablespoons of oil in a large pan. When hot, add the marinated ribs and fry until all sides are lightly golden. Remove about 1 tablespoon of excess oil from the pan. Pour in your prepared sauce along with the tomato wedges. Stir well and let the ribs simmer gently over low heat for about 10 minutes, until the sauce starts to thicken. Add the onion and cook for another 5–7 minutes, stirring occasionally. Taste and adjust the seasoning to your liking
Pro tip!!!: If you prefer a glossy, clingy sauce, mix ½ teaspoon of cornstarch with a little water and add it near the end.
Step 5: Serving the Dish
Once done, transfer the ribs to a serving plate. The meat should be tender yet slightly chewy, coated in a shimmering layer of tang-sweet sauce.
Serve on a plate and enjoy!