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Vietnamese Braised Short Ribs | Cách Làm Sườn Ram Mặn

Course Breakfast, Main Course


For blanching Pork Spare Riblets:

  • 1 tsp Salt
  • 1 tbsp Vinegar

For Marinate:

  • 2 lbs Pork Spare Riblets
  • 3-4 cloves Garlic
  • 1 piece Shallot
  • 1/4 tsp Black Pepper
  • 1 tbsp Sugar
  • 2 tbsp Fish Sauce

For Caramel Sauce:

  • 2 tbsp Sugar
  • 1.5 cups Coconut Water approx. 330 ml

Optional ingredients for garnish (but highly recommended):

  • Green Onions
  • Thai Chili Peppers


  • Cut the pork riblets into bite size.  Bring small pot of water to boiling.  Add some salt and vinegar to help remove any impurities from the pork.  Once water is boiling, add pork riblets and blanched for about 3-4 minutes.
  • Drain blanched pork riblets and wash thoroughly under running water.
  • Add all ingredients to the pork riblets and mix.  Make sure each pork riblet is coated with a little bit of all the ingredients. Let meat marinate for at least 1 hour but it is most flavorful when you let it marinate overnight.
  • Add 2 tbsp of sugar to your pot – I am using a beautiful clay pot.
  • Start caramelizing the sugar over medium heat. Make sure to stir sugar since it can burn very fast and easily.
  • Once sugar is caramelized, add the pork riblets with all of the marinate sauce.  Coat each piece of meat with the beautiful caramel sauce to give it taste and a beautiful color.
  • Now add about 1 cup of coconut water. Traditionally, Vietnamese people use a coconut soda but I find that the coconut soda has too much artificial ingredients for me. Coconut water is widely available nowadays and it is the perfect natural tenderizer and sweetener.
  • Bring your pork to a boil. Then turn the heat to low, cover with lid and simmer it for 30 minutes.
  • Once in a while stir the pork to make sure it is all evenly cooked and get a nice even caramelized color all around.
  • After 30 minutes, remove lid and continue to simmer for another 15-20 minutes. While pork is cooking without lid, the liquid will become a beautiful sauce.
  • Garnish with green onion and hot Thai chili peppers. Ready to serve!


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