Bak Kut Teh is a beloved Malaysian pork rib soup built around a clear, peppery broth, garlic, mushrooms, and tofu puffs. It is especially comforting with steamed rice.
This home-style version simmers pork ribs gently with aromatics and soy sauce so the broth stays clean while the meat becomes tender and the tofu puffs absorb the seasoning.
Keep the soup at a gentle simmer rather than a hard boil so the pork stays tender and the broth remains clear.
Serving Suggestions
Serve hot with steamed jasmine rice, sliced red chilies, cilantro, and a small dish of soy sauce for dipping the pork.
Recipe Notes
The soup keeps for up to 3 days in the refrigerator. Chill it promptly and lift off any solidified fat before reheating gently.
Malaysian Bak Kut Teh
Peppery Malaysian pork rib soup with mushrooms, tofu puffs, garlic, and a savory soy-seasoned broth.
Ingredients
Equipment
Method
Build the Broth:
- Blanch the pork ribs in boiling water for 5 minutes, then drain and rinse them well.
- Add the ribs, water, mushrooms, garlic, red dates, star anise, and peppercorns to a large stockpot.
- Bring to a boil, then reduce to a gentle simmer and skim the surface.
Simmer and Season:
- Cover partially and simmer for 90 minutes, or until the ribs are tender.
- Stir in both soy sauces, tofu puffs, and salt. Simmer uncovered for 20 minutes so the tofu absorbs the broth.
- Taste and adjust the salt, then serve with warm rice and cilantro.
Nutrition
Notes
- Soaking the dried mushrooms in hot water for 20 minutes gives the broth a fuller savory flavor.
- For a less rich soup, refrigerate the broth overnight and remove the solidified fat before reheating.
