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Suon Xao Chua Ngot Recipe

Sườn Xào Chua Ngọt Recipe (Vietnamese Sweet And Sour Pork)

Sink your teeth into Vietnamese sweet and sour pork, a stir-fry dish that goes by the name sườn xào chua ngọt in Vietnamese. The specialty will instantly grab your attention with a vibrant appeal.
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Suon Xao Chua Ngot, Vietnamese Sweet And Sour Pork
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 357kcal

Equipment

  • Non-stick skillet
  • Wooden spatula
  • Tongs
  • Nylon gloves
  • Mortar and pestle
  • Mixing bowl or ziplock bag
  • Knife
  • Chopping Board

Ingredients

For Marinating The Spare Ribs:

  • 1.1 pounds spare ribs
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon red pepper powder
  • 1.5 teaspoons salt
  • 1 tablespoon soy sauce
  • 1 tablespoon wine
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • Extracted juice of garlic and shallot
  • Olive oil

The Vegetable Mix:

  • 1 bell pepper
  • 1 medium tomato
  • 1 medium onion
  • 1 medium cucumber
  • ½ pound pineapple
  • 1.8 ounces parsley

The Seasonings:

  • ½ ounce garlic and shallot
  • ½ teaspoon soup powder
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon vinegar
US Customary - Metric

Instructions 

  • Wash the vegetables, then cut the cucumber and bell pepper, remove seeds. Then, slice the onion, pineapple, and parsley into bite-sized pieces. As for the tomato, you should quarter it.
    Suon Xao Chua Ngot Step 1 Prepare1
  • Use your mortar and pestle to crush the garlic and shallot with a little bit of water to extract the fragrant juice. Save the remaining garlic and shallot carcass for stir-frying.
    Suon Xao Chua Ngot Step 1 Prepare2
  • Marinate ribs in garlic and shallot juice, garlic powder, salt, pepper, red pepper powder, wine, oyster sauce, soy sauce, and honey for 30 minutes.
    Suon Xao Chua Ngot Step 2 Marinate Ribs
  • Fry ribs in olive oil over medium heat until golden brown, flipping to prevent burning. Reduce heat, cover, and cook for 10 minutes until tender.
    Suon Xao Chua Ngot Step 3 Fry Ribs1
  • Transfer the ribs over paper towels to remove any excess oil.
    Suon Xao Chua Ngot Step 3 Fry Ribs2
  • Stir-fry the shallot and garlic before adding the cut onion, pineapple, and tomato.
    Suon Xao Chua Ngot Step 4 Stir Fry Vegetables Ribs1
  • Quickly stir the ingredients around the skillet, then continue to add the bell pepper and cucumber.
    Suon Xao Chua Ngot Step 4 Stir Fry Vegetables Ribs2
  • Season vegetables with fish sauce, soup powder, sugar, vinegar, soy sauce, oyster sauce, and chili sauce. Stir well. Add fried ribs and stir-fry for 2-3 minutes until coated in sauce.
    Suon Xao Chua Ngot Step 4 Stir Fry Vegetables Ribs3
  • Add a sprinkle of parsley.
    Suon Xao Chua Ngot Step 4 Stir Fry Vegetables Ribs4
  • Stir-fry for another 1 - 2 minutes before turning off the heat.
    Suon Xao Chua Ngot Step 4 Stir Fry Vegetables Ribs5
  • Assemble the dish over a plate and add a sprinkle of parsley, a few slices of chili, or green onion for serving.
    Suon Xao Chua Ngot Outro

Video

Notes

  • The recipe is based on 4 servings.
  • You should remove the seeds from the cucumber so the vegetable doesn’t produce too much water when stir-fried.
  • Using the extracted juice of garlic and shallot to marinate the ribs is better, as using these aromatics directly can lead to burnt bits when frying the ribs.

Nutrition

Calories: 357kcal | Carbohydrates: 26g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 2110mg | Potassium: 721mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2587IU | Vitamin C: 92mg | Calcium: 75mg | Iron: 3mg