Vietnamese Pan-Fried Ribs (Sườn Chiên Nước Mắm)

Sườn Chiên Nước Mắm is a Vietnamese pan-fried pork rib dish made with golden riblets coated in a glossy fish sauce glaze. The ribs are first browned until caramelized, then simmered with fish sauce, sugar, garlic, chili, and seasonings until the sauce clings to every piece. This Vietnamese comfort food is traditionally served with steamed rice, vegetables, pickles, and a light soup as part of a family meal. The combination of sweet, salty, savory, and aromatic flavors makes it a favorite món mặn.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the garlic, separate the green onion whites and greens, and prepare the fresh chilies. Keep the garlic divided so part can be fried into crispy topping while the rest flavors the glaze.

Step 2

Briefly blanch the pork ribs in boiling water with salt and vinegar to remove surface impurities. Rinse the ribs under cold water and drain completely before frying.

Step 3

Pat the ribs completely dry. Fry them in hot oil until all sides become golden brown, then remove them from the pan.

Step 4

Fry minced garlic in oil until pale golden and fragrant. Remove part of the garlic chips for topping and keep the remaining garlic oil for the sauce.

Step 5

Add green onion whites and minced chili to the garlic oil. Add fish sauce, chili sauce, sugar, water, seasoning powder, and paprika if using. Simmer gently until the sauce becomes fragrant.

Step 6

Return the fried ribs to the skillet and toss them with the glaze. Cover and simmer over low heat until the ribs become tender and the sauce reduces into a glossy coating.

Step 7

Add crispy garlic chips, sliced green onion tops, and black pepper. Transfer the ribs to a serving plate and serve immediately.

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