Suon Xao Chua Ngot – Vietnamese Sweet & Sour Pork Ribs

The Vietnamese sweet and sour pork ribs (Suon xao chua ngot) is a delicious pork rib recipe that are coated in mouthwatering sweet and sweet and sour sauce. You can serve it alongside rice to make an extremely satisfying dinner.

What exactly is Vietnamese Sweet and Sour Pork Ribs

Sweet and Sour Ribs can be found part of the meals of numerous families across Northern Vietnam. Its Vietnamese term for it for the dish is ” suon xao chua ngot” (or simply suon “chua ngot” to mean short). I’m not certain if this is an extremely popular dish within south Vietnam South or not as I’ve never been there for any length of time.

While I was living within Vietnam together with my extended family members, I frequently requested my mom to cook this delicious dish each week. The savory sweetness and tart sauce is an incredibly delicious and addictive dish that no matter how much food you consumed, you desire to have more.

So every Vietnamese family has its unique recipe for sweet and sweet pork ribs. My uncle and mom along with other families I have met employ vinegar and tomatoes as the primary ingredients for the sauce.

I was adamant that this was the only method for cooking this meal, until when I received an invitation to dinner with my friend’s home located in Ninh Binh. Her mother used tamarind to create that sweet and sour sauce, and it was delectable. In case you didn’t have any idea, Ninh Binh is the beautiful province in which they shot for the Kong: Skull Island movie. In the meantime, I’m going to show you the version of the film that my mom and uncle made as well as the version I’m most familiar with.


Here are the key ingredients to make Vietnamese sweet and pork ribs that are sour including pork ribs and tomatoes, apple cider vinegar five spice powder honey (or sugar) and spices.

If you can locate juicy ribs that have small bones, then that’s great. Request your butcher to cut into 2 inches long pieces. In Vietnam the majority of cooks at home can cut the ribs by themselves with the meat cleaver. I prefer spare ribs from pork because they’re readily available at the local farmers market, as well as in the regular U.S. grocery stores.

I prefer using apple cider vinegar to make the tanginess and sourness of the sauce since it’s delicate and deliciously sweet. If my memory is right my family in Vietnam generally makes use of the rice vinegar. The majority of people use sugar as a sweetener to the sauce but I like honey, which creates a more sparkling sauce.

How to cook Vietnamese Sweet & Sour Pork Ribs

In the beginning, cook your ribs with boiling water in order to rid them of any impurities and odors from pork. Following that the ribs are cooked, we grill them until lightly browned. This helps to improve the texture and flavor that the meat has. After that, we cook your ribs with the sauce till they’re tender and tasty.

The traditional way of cooking the dish, the final step is made over the stove. Personally, I prefer to simmer the ribs inside the oven. It doesn’t cause heat in the kitchen or make the kitchen smell. It can be done in any way, and the food is equally delicious.

The quantity of honey, vinegar and fish sauce listed below is completely customizable according to your preferences. In the final five to ten minutes after cooking you are able to test the sauce and ribs, and adjust the seasonings to find the perfect level of sweetness, saltiness and acidity.

My Suon Xao Chua Ngot Recipe

Other Pork dish served with rice:

Suon Xao Chua Ngot – Vietnamese Sweet & Sour Pork Ribs

Vietnam Sweet and Sour Pork Ribs (Suon xao chua ngot recipe) includes tender pork ribs covered in a mouthwatering, savory sweet and sweet and sour sauce. It is best served with rice to make an extremely satisfying meal.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine vietnamese
Servings 4
Calories 904 kcal


  • 1 1/2 teaspoons of salt, divided
  • 1 thumb-sized piece that has been peeled and cut
  • 2.5 pounds of meaty pork ribs Cut into 2-inch long sections
  • Three tablespoons of minced shallots
  • Two tablespoons of minced garlic
  • Four tiny tomatoes (about 10-12 12 oz)
  • 1/4 cup, plus 11/2 tablespoons of apple cider vinegar
  • One teaspoon of honey plus 1/4 cup
  • 1 tablespoon oyster sauce
  • 3 tablespoons fish sauce
  • cooking oil for cooking
  • 1/2 cup of water
  • 2 1/2 teaspoons five-spice powder
  • black pepper


  • If you decide to finish cooking in the oven then heat your oven until it reaches 400F. If you prefer cooking on the stovetop from beginning to finish, there is no requirement to pre-heat the oven
  • .In a large pot, fill it with boiling water, then add the ginger, and add 1 tablespoon of salt. Include ribs, ensure they're all covered with the water. Bring the pot back up to the point of boiling and simmer for about two minutes. Then , drain the ribs. rinse them under cold water. Set aside.
  • While you're blanching the ribs make the rest of the ingredients ready. Mince garlic and shallots cut tomatoes in thin slices, weigh and prepare honey, vinegar and fish sauce, as well as oyster sauce on hand.
  • Place an oven-proof saute pan in medium-medium-high temperature, and add cooking oil. Place the ribs in a single layer and cook until lightly browned. It is possible to do this in batches. Set aside.
  • If there's a lot or oil in your pan then pour it out leaving enough to lightly cover the bottom. Reduce the heat to medium-low and then add garlic, shallot and sauté for just a few seconds, until fragrant. Add tomatoes, and saute for one minute or until tomatoes begin dissolving juice.
  • Include apple cider vinegar honey, water, oyster sauce, fish sauce, 1 teaspoon of salt. Bring the heat up to medium high Stir to mix everything and bring it to a boil.
  • Add the pork ribs and five spice powder. Mix and then arrange the ribs in a uniform manner within the skillet. Sprinkle black pepper over the the top. The liquid should be enough to completely cover the ribs.
  • If you are using an oven, place it in the oven to cook for 30-40 mins, or until the ribs are cooked and coated in the sauce that has thickened. Mix it up every 15 minutes. And when it is done cooking, 5-10 minutes you can taste the ribs and the sauce, and adjust the seasonings according to your preference.
  • Instead of placing it in the oven simmer it on the stovetop until the ribs are cooked and coated in the sauce, which is thickened. Stir it every 15 minutes. And after 5-10 minutes of cooking you can taste the ribs and the sauce and adjust the seasonings to suit your taste.
  • Sprinkle some more black pepper on top , and serve it hot with rice. It is possible to garnish with chopped scallions or cilantro, and/or toast sesame seeds.
Keyword Suon xao chua ngot recipe, Vietnamese Sweet & Sour Pork Ribs

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