Sườn Xào Chua Ngọt (Sweet & Sour Pork Ribs) is a true “rice-stealing” gem in Vietnamese cuisine.
With tender, juicy pork ribs coated in a tangy-sweet, sticky sauce, this dish always begs for a side of steaming rice.
Easy Vietnamese Sweet & Sour Pork Ribs
If you love the sweet-salty depth of Sườn Ram Mặn (Caramelized Pork Ribs), you’ll absolutely fall for Sườn Xào Chua Ngọt (Sweet & Sour Pork Ribs).
This dish beautifully combines savory and tangy sauce with tender, juicy ribs, making it a delightful and easy-to-make comfort food for many kids in Vietnam.
In Vietnam, there are actually two ways to prepare Sweet & Sour Pork Ribs.
One version, popular in Chinese-Vietnamese (Người Hoa) restaurants, follows a Cantonese style: the pork ribs are coated in batter, deep-fried until crispy, and then tossed with stir-fried veggies in a tangy, sweet & sour sauce.
The version I’m sharing, however, is the one most popular in Vietnamese households. It’s simpler to make but just as delicious!
Related Recipes | More Tasty Vietnamese Recipes with Pork
(Sườn Nướng)
(Northern Vietnamese Rice Noodles with Grilled Pork)
(Vietnamese Meat Pie)
(Vietnamese Rice Noodle Soup with Pork Meatballs)
Ingredients
The tangy flavor of pork ribs comes mainly from rice vinegar. When cooked, the vinegar mellows the tartness—much like the way Filipinos prepare their Chicken Adobo.
Some Vietnamese like to add tomato for a boost of tanginess and umami. In this recipe, I use ketchup for a quick and easy option, but feel free to skip it.
- Pork Ribs: Use spare ribs or baby back ribs, cut into 1-1.5 inch (2.5-4 cm) pieces. You can remove the membrane for a more tender texture.
- Aromatics for Parboiling: Ginger (you can also use shallots or scallions).
- Cornstarch (or Tapioca/Potato Starch): A light coating of starch keeps the pork ribs juicy and helps thicken the sauce.
- Sauce Ingredients:
- Fish sauce
- Vinegar (5% acidity; rice vinegar, apple cider vinegar, or distilled vinegar are all ok)
- Sugar
- Ketchup (optional)
- Aromatic Ingredients: Minced shallots and garlic.
- Cooking Oil
Perfect Pairings for Sườn Xào Chua Ngọt
Jasmine Rice
This sweet and sour pork ribs dish can’t go wrong with steamed jasmine rice. In Vietnam, jasmine rice is a staple in our daily meals.
In a typical Vietnamese meal, jasmine rice is served alongside:
- A savory protein dish, like Sườn Xào Chua Ngọt
- A light soup—canh, such as Canh Bí Đỏ or Canh Khổ Qua
- A vegetable dish, like Rau Muống Xào Tỏi—stir-fried water spinach with garlic
There are several ways to cook jasmine rice, all of which yield great results:
Stick Rice
Sticky rice is another beloved staple in Vietnamese cuisine and makes the perfect companion for your sweet and sour pork ribs! You can enjoy classic steamed sticky rice, or take it up a notch with these flavorful variations:
More Delicious Dishes for a Traditional Vietnamese Meal
(Vietnamese Ginger Chicken)
(Vietnamese Omelette)
(Vietnamese Chicken in Coconut Water Sauce)
(Vietnamese Sweet & Sour Soup)
Vietnamese Sweet & Sour Pork Ribs (Sườn Xào Chua Ngọt)
Ingredients
- 1 pound pork ribs (spare ribs, baby ribs) (450g)
- 3 slices ginger (shallots/scallions) (for parboiling)
- 1 tbsp fish sauce (for the marinade)
- 2 tbsp cornstarch (tapioca starch/potato starch) (for the marinade)
- 1 tbsp minced shallots
- 1 tbsp garlic
- Cooking oil
Sauce
- 2 tbsp fish sauce (to your taste)
- 1 tbsp rice vinegar (5%) (to your taste)
- 1 tbsp granulated sugar (to your taste)
- 2 tbsp ketchup (optional)
- ½ cup Water (125ml)
Instructions
- Fill a pot with enough water to cover the ribs. Add a pinch of salt and ginger. Add the ribs, bring the water to a boil, and cook for 3-4 minutes, skimming off any impurities that rise to the surface. Drain and rinse the ribs thoroughly under cold water.
- Marinate the ribs with fish sauce and then give them a light coating of cornstarch. Let them sit for 15 minutes to soak up the flavors.
- In a bowl, mix together the fish sauce, vinegar, sugar, ketchup, and water.
- In a skillet, heat a bit of cooking oil and quickly sear the marinated pork ribs until they’re golden brown on all sides. Remove the ribs and set aside.
- Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add minced garlic and shallots, and sauté until fragrant. Place the pork ribs back in the skillet, pour in the prepared sauce, and add just enough water to cover the ribs. Cover with a lid and let it simmer over medium-low heat.– For fall-off-the-bone tenderness, cook for about 60 minutes.– For a slightly firmer texture, which is often preferred in Vietnam, cook for 30-40 minutes.
- When the pork ribs are tender to your liking, take off the lid and raise the heat. Allow the sauce to simmer until it thickens, creating a luscious glaze that clings to the ribs.
- Garnish with scallions and serve the ribs hot with a side of steamed rice. Enjoy your meal!
