Vietnamese Braised Pork Ribs (Sườn Heo Kho)
4-6 Servings
0:20 Prep
1:30 Cook
Easy – You’ve got this!
This recipe was written in partnership with Le Creuset.
There are recipes that smell like memory and feel like tradition the moment they start to simmer. Vietnamese braised pork ribs is one of those dishes in my family — deep, fragrant, rich in umami, and quietly coaxing everyone to the table. It’s the kind of food that doesn’t just fill a bowl; it comforts the soul.
Unhurried and slow-cooked, this dish is built on layers of flavour — pork that’s tender enough to lift off the bone, sauces that cling to rice, and aromas that linger long after the last bite.
Vietnamese braised pork ribs is a home-style dish I grew up with: ribs slowly braised in a savoury, slightly sweet sauce until they’re meltingly tender. Much like the beloved thịt kho (braised pork belly with eggs), this recipe is about patience and balance — balancing salty, sweet, and umami until they harmonise.
What makes it so satisfying isn’t just the meat, but the sauce that forms as it braises — thick, glossy, and deep-flavoured — perfect for spooning over steamed rice or using as a dip for fresh vegetables at the table.
In many Vietnamese homes, Lunar New Year isn’t complete without a few signature dishes that carry familiar flavours and family memories. For us, this braised pork rib dish lives beside those classics. It’s a recipe passed along through kitchen conversations and repeated summers, each generation tweaking it a little while keeping its soul intact.
When I make it, I’m not just cooking; I’m reconnecting with those moments — big family dinners, the clinking of bowls, and the aroma that always feels like home.
The secret to depth of flavour here is umami layering. Three ingredients work together to build that savoury backbone: good-quality fish sauce, anchovy salt, and a hint of MSG. Alone, they each add something; together, they create a rich foundation that makes the braise sing.
Slow braising is essential. The strength of this dish lies in time — letting the pork soften, the cartilage turn tender, and the sauce reduce to something irresistible.
For a dish that celebrates patience, the right cookware makes all the difference. I have been using a pot from the Le Creuset Carousel Collection, because consistent heat and even cooking are what turn good ribs into unforgettable ones. For this recipe — created in the spirit of Lunar New Year — I’ve been using a pot from the Le Creuset Carousel Collection. Its weight and heat retention mean the sauce builds slowly and steadily, and the vibrant colour feels right at home in the kitchen and on the table.
Vietnamese braised pork ribs is a dish that asks for patience, rewards with warmth, and brings people together without fuss. It’s not flashy — it’s slow, soulful, and deeply satisfying. Pour it over freshly steamed rice, serve it with greens, or hold bowls and dig in straight from the pot; that’s what home cooking is all about.
Whether you’re marking a celebration or simply craving something rich and comforting, this recipe is one that will always be worth revisiting.
Ingredients:
1kg Pork soft bone ribs or pork rib tips
2 ½ tablespoons sugar
1 tablespoon anchovy salt
20ml Son fish sauce
½ teaspoon MSG (optional)
1L coconut water
400ml water
40g ginger, halved and crushed
2 garlic cloves, lightly crushed
Method:
1. Blanch pork ribs in hot water for 2 minutes then rinse well under cold water to remove any impurities.
Duncan’s tip: this step removes and debris and impurities from the pork to give the braising liquid a clear appearance.
2. Marinate pork ribs with anchovy salt, fish sauce and MSG for minimum 1 hour or for ideal results in the fridge overnight.
3. In a large cast-iron casserole, add cooking oil & sugar and warm on low-medium, occasionally stirring until sugar turns copper brown then immediately add the marinated pork ribs and garlic and sauté on medium-high heat for 5-10 minutes or until most liquid has evapourated.
Duncan’s tip: For the cream enamel interior found in Le Creuset's cast iron casseroles – Add oil, fat or liquid when you begin to heat.
Duncan’s tip: Always use metal utensils with care. A great alternative is silicone tools such as Le Creuset's Professional Spoon Spatula.
4. Deglaze with coconut water then add water and bring to the boil then cover and simmer on low for 60-75 minutes or until tender.
5. Season with fish sauce, sea salt and MSG as required.
Duncan’s tip: Add additional seasoning and sugar to your taste at this stage.
6. Serve with freshly steamed rice, pickled baby leeks, fresh cucumber and tomato.
Duncan’s tip: Serve along with Chinese stir fry vegetables.
