Vietnamese Pan-Fried Ribs (Sườn Chiên Nước Mắm)
Vietnamese pan-fried ribs, or Sườn Chiên Nước Mắm, are small pork riblets fried until golden and simmered in a savory-sweet glaze made with fish sauce, chili sauce, sugar, garlic, and fresh chili.
The sauce reduces until it clings to each rib, while separately fried garlic adds extra aroma and crunch. Serve the ribs hot with steamed jasmine rice, pickled vegetables, cucumber, or a light Vietnamese soup for a complete family-style meal.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
18
Serves: 3-4
Ingredients
Pork Ribs
- 26.5 oz26.5 oz26.5 oz Pork Loin Riblets, 750 g; cut across the bone into 1½–2 inch (4–5 cm) pieces
- 1 pinch1 pinch1 pinch Salt
- 1 Tbsp1 Tbsp1 Tbsp White Wine Vinegar
- 111 Annatto oil
- 1 pinch1 pinch1 pinch Cornstarch, Add to frying oil to reduce splatter
Aromatics
- 20 grams20 grams20 grams Garlic, About 6–7 cloves; mince, use half for crispy garlic and half in glaze
- 2 - 32 - 32 - 3 Green Onion (Scallion)
- 3 - 4 pieces3 - 4 pieces3 - 4 pieces Chili Peppers
- 1 pinch1 pinch1 pinch Black Pepper
Fish Sauce Glaze
- 2 Tbsp2 Tbsp2 Tbsp Fish Sauce
- 2 Tbsp2 Tbsp2 Tbsp Sweet Chili Sauce
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- 6 Tbsp6 Tbsp6 Tbsp Water
- 1 tsp1 tsp1 tsp 21 Seasoning Salute - Trader Joe's
- 1 tsp1 tsp1 tsp Paprika
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mince the garlic, separate and mince the green onion whites, slice the green tops, and mince the fresh chilies if using.
- Blanch the pork riblets in boiling water with a pinch of salt and 1 tablespoon vinegar for 2 minutes, then rinse under cold water and drain thoroughly.
- Pat the ribs dry, heat cooking oil in a high-sided skillet with a pinch of cornstarch, and fry the ribs until golden on all sides before removing them from the skillet.
- Add 3 tablespoons of oil to the skillet, fry the minced garlic over medium heat until pale golden, then reserve half of the garlic for finishing.
- Add green onion whites and chilies to the remaining garlic oil, then stir in fish sauce, chili sauce, sugar, water, seasoning powder, and optional paprika and bring to a gentle simmer.
- Return the fried ribs to the skillet, cover and simmer over low heat until tender, then uncover and reduce the sauce until it forms a glossy coating; add the reserved crispy garlic before turning off the heat.
- Transfer the ribs to a serving plate, garnish with sliced green onion greens and black pepper, and serve immediately.
Notes
Choose pork riblets with a balanced amount of meat and fat so they remain moist during frying and glazing. Blanch the ribs for 2 minutes before frying to remove surface proteins and small bone fragments. Pat the ribs completely dry before adding them to hot oil to reduce splattering. Keep the glaze over low heat because high heat can scorch the sugar before the ribs become tender. Fry part of the garlic separately and add it back at the end so it remains aromatic and crisp. Store cooked ribs and glaze in a shallow airtight container in the refrigerator for 3–4 days. Reheat with 1–2 tablespoons of water until heated through.
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About This Recipe
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Coconut Free Dairy Free Egg Free Entrées Gluten Free Meat Nut Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 821 |
| Fat: | 60 g |
| Carbohydrates: | 23 g |
| Protein: | 49 g |
| Cholesterol: | 155 g |
| Sodium: | 1390 mg |
| Fiber: | 4 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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