As a kid, I was a notoriously picky eater. But whenever my mom made Sườn Ram Mặn (Sườn Ram or Sườn Kho), those irresistibly caramelized pork ribs, I couldn’t resist—I’d polish off at least three bowls of steamed rice, no exaggeration!
Today, let’s dive into recreating this beloved dish that has a special place in the hearts (and stomachs) of so many Vietnamese kids.
What is Sườn Ram Mặn?
Sườn Ram Mặn is a classic Vietnamese comfort food, often simply called Sườn Ram, as “Mặn” means “savory.”
In Vietnamese, “Sườn” refers to ribs, typically from pork or beef. Specifically, it often points to pork ribs (sườn non) or pork chops (sườn cốt lết), a term borrowed from the French word “Côtelette.”
For Cơm Tấm (broken rice platter) or Cơm Sườn Nướng, lemongrass-marinated pork chops are the star. If caramelized pork chops are on the menu, the dish is called Sườn Cốt Lết Ram.
However, for recipes like Sườn Ram Mặn or Sườn Xào Chua Ngọt (sweet and sour pork ribs), baby ribs are the preferred choice.
Interestingly, the term “Ram” in Vietnamese cooking lies somewhere between braising (kho) and pan-frying (chiên). The process involves browning the meat to create a rich, caramelized crust before simmering it in a moderate amount of liquid.
Unlike Kho, which uses more liquid and involves longer cooking times, Ram achieves a balance between texture and flavor in a shorter time.
In the Mekong Delta (Miền Tây), coconut water is a common ingredient in Ram and Kho dishes, adding a natural sweetness to recipes like Gà Rô Ti (chicken in coconut water) or Thịt Kho Trứng (braised pork and eggs).
No coconut water? No problem! Substitutes like Coco Rico, Coke, or 7-Up work wonderfully to recreate that hint of sweetness and depth.
Related Recipes | More Vietnamese Recipes with Pork:
(Northern Rice Noodles with Grilled Pork)
(Vietnamese Meat Pies)
(Vietnamese Steamed Rice Rolls)
(Vietnamese Rice Noodle Soup with Pork Meatballs)
Ingredients
Pork Ribs: Use spare ribs (or even baby back ribs), cut into 1-1.5 inch (2.5-4 cm) pieces. You could ask the butcher to remove the membrane from the ribs, as it makes the ribs more chewy.
Aromatics for Parboiling: Shallots (or ginger and scallions).
Marinade:
- Fish sauce
- Soy sauce
- Oyster sauce
- Sugar
- Sriracha (optional) – a tip for the glossy and beautiful glaze.
Aromatic Ingredients: minced shallots and minced garlic.
Vietnamese Caramel Sauce (nước màu) (Molasses/Dark Soy Sauce): This is optional. I don’t use it in my recipe, but the dish still has a nice caramel color. You can add some if you prefer.
Coconut Water: This is also optional.
Instructions
Parboil & Marinate
Fill a pot with water, just enough to cover the ribs when added. Add some salt and sliced shallots (or ginger, scallions). Bring to a boil, then add the ribs. Cook for about 3-4 minutes until impurities float to the top. Drain the ribs and rinse thoroughly with cold water.
Marinate the pork ribs with fish sauce, soy sauce, oyster sauce, sriracha, sugar, minced shallots, and garlic. Let it rest for 15 minutes.
Cook & Serve
In a skillet (highly recommend using a stainless steel skillet), add 1/2 tbsp of cooking oil. Brown the pork ribs on medium heat until all sides turn golden-brown.
Add water (or coconut water) until it reaches halfway up the ribs, cover, and simmer on medium-low heat for 15-40 minutes. If the ribs are not caramelized enough, you can add some Vietnamese caramel sauce, molasses, or dark soy sauce at this stage.
- For a firmer texture (Vietnamese standard), cook for just 15 minutes.
- For fall-off-the-bone ribs, cook for 35-40 minutes.
Remove the lid, adjust the taste with more fish sauce and sugar if needed, and cook on medium-high heat until the sauce thickens and creates a beautiful glaze.
Serve the caramelized pork ribs hot with steamed jasmine rice.
What to Pair with Vietnamese Caramelized Pork Ribs
Jasmine Rice
These caramelized pork ribs are delicious when served with jasmine rice amd fried rice, whether it’s classic steamed jasmine rice, flavorful Cơm Chiên (fried rice), or crispy Cơm Cháy (scorched rice).
A local tip: Add 1-2 cups of steamed rice to the skillet with the leftover sauce, and scrape up all the sauce to mix with the rice. This rice absorbs all the goodness and is the best part of making Sườn Ram.
Some rice recipes from my blog that would complement the dish beautifully:
Sticky Rice
Sticky rice is also the perfect companion for your caramelized pork ribs! You can enjoy classic steamed sticky rice, or elevate your meal with these delicious variations:
Variations
If you don’t eat pork, you can easily swap the pork ribs for chicken wings or drumsticks, transforming the dish into Gà Kho (caramelized chicken) or Gà Kho Gừng (ginger chicken) by adding a few slices of ginger.
More Tasty Dishes for an Authentic Vietnamese Meal
(Braised Pork with Black Pepper)
(Northern Vietnamese Braised Pork & Eggs)
(Vietnamese Chicken in Coconut Water Sauce)
(Vietnamese Sweet & Sour Soup)
Sườn Ram Mặn | Sườn Kho (Vietnamese Caramelized Pork Ribs)
Ingredients
- 1 pound pork ribs (spare ribs, baby ribs) (450g)
- Shallots (or ginger, scallions) (for parboiling)
- 1 tbsp fish sauce (to your taste)
- ½ tbsp soy sauce (to your taste)
- ½ tbsp sugar (to your taste)
- ½ tbsp Sriracha chili sauce (to your taste)
- 1 tbsp oyster sauce (to your taste)
- 1 tbsp minced shallots (for the marinade)
- 1 tbsp minced garlic (for the marinade)
- ½ tbsp cooking oil
- Vietnamese Caramel Sauce (Molasses/Dark Soy Sauce) (optional, just for the color)
- Coconut water (optional, you could use normal water, Coco Rico, Coke or 7-UP)
Instructions
- Fill a pot with water, enough to cover the ribs once added. Add some salt and sliced shallots (or ginger and scallions). Bring to a boil, then add the ribs. Cook for about 3-4 minutes until all the scum rises to the surface. Drain the ribs and rinse thoroughly with cold water.
- Combine fish sauce, soy sauce, oyster sauce, Sriracha, sugar, minced shallots, and garlic to create a marinade. Coat the pork ribs with this mixture and let them sit for 15 minutes to absorb the flavors.
- Heat cooking oil in a skillet (stainless steel is recommended). Sear the pork ribs over medium heat until all sides are nicely browned.
- Add water (or coconut water) to cover the pork ribs halfway. Cover the pot and let it simmer on medium-low heat for 15-40 minutes:– For a firmer texture (as preferred in Vietnamese cuisine), simmer for 20 minutes.– For tender, fall-off-the-bone ribs, extend the cooking time to 35-40 minutes.
- If the ribs haven't caramelized to your liking, stir in some Vietnamese caramel sauce, molasses, or dark soy sauce.
- Once done, uncover the skillet, adjust the seasoning with additional fish sauce and sugar if needed, and cook over medium-high heat until the sauce reduces and forms a glossy glaze.
- Serve the caramelized pork ribs with steamed jasmine rice or sticky rice for a delicious meal.
