Deutsch As a child, I was pretty picky about food. But every time my mom cooked Sườn Ram Mặn (Sườn Ram/Sườn Kho) (caramelized pork ribs), I ate at least three bowls of steamed rice – no joke.
Today, let’s recreate this iconic dish that holds a special place in the hearts of Vietnamese kids.
Table of Contents
What is Sườn Ram Mặn?
Sườn Ram Mặn is a beloved home-cooked dish in Vietnam. We also call it Sườn Ram since “Mặn” just means savory.
In Vietnamese, “Sườn” refers to bones, typically from pork or beef. It can mean pork ribs (sườn non) or pork chops (sườn cốt lết, derived from the French “Côtelette”).
There can be some confusion. For example, in Cơm Tấm (broken rice platter) or Cơm Sườn Nướng, we often use lemongrass pork chops. However, for Sườn Ram Mặn, we mostly use pork ribs. If we make caramelized pork chops, it will be called Sườn Cốt Lết Ram.
“Ram” is also an interesting term in Vietnamese cooking. It’s something between braising (kho) and pan-frying (chiên). Usually, the meat is browned to create a delicious caramelized crust and then cooked in a moderate amount of water, while “Kho” involves cooking the meat in more water for a longer period.
In the Mekong Delta region (Miền Tây), locals often use coconut water instead of regular water in “Ram” and “Kho” dishes, such as Gà Rô Ti (chicken in coconut water) or Thịt Kho Trứng (braised pork and eggs). Coco Rico, Coke, or 7-Up will also work just fine.
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, Sriracha (optional), and sugar. Sriracha is a tip for achieving a glossy and beautiful glaze.
- Aromatic Ingredients: minced shallots and minced garlic.
- Cooking Oil
- 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.
Related Recipes | More Vietnamese Recipes with Pork:
Instructions
Parboil the Pork Ribs (highly recommended)
- 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
- Marinate the pork ribs with fish sauce, soy sauce, oyster sauce, sriracha, sugar, minced shallots, and garlic. Let it rest for 15 minutes.
Cook
- 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.
- For a chewier texture (Vietnamese standard), cook for just 15 minutes.
- For fall-off-the-bone ribs, cook for 35-40 minutes.
- If the ribs are not caramelized enough, you can add some Vietnamese caramel sauce, molasses, or dark soy sauce at this stage.
- 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
- Serve the caramelized pork ribs hot with steamed jasmine rice.
Helpful Tips
- These caramelized pork ribs are fantastic with jasmine rice (Cơm), sticky rice (Xôi), and even fried rice (Cơm Chiên). You can pair them with some of the rice recipes on my blog:
- Another 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.
- For a variation, replace the pork ribs with chicken wings or drumsticks to make Gà Kho (caramelized chicken). Add some ginger while braising to create Gà Kho Gừng (ginger chicken).
- Here are more Vietnamese home-cooked dishes to try:
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 chewier texture (as preferred in Vietnamese cuisine), simmer for 15 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.
