Suon Ram Man (Vietnamese Caramelised Pork Ribs)
Bite-size pork ribs braised in a sticky fish sauce caramel with garlic, shallot and black pepper. A classic Vietnamese home dish to eat with lots of rice.
Ingredients
Pantry bits
- 1kg pork spare ribs, cut into 4cm pieces (ask your butcher)
- 3 tbsp sugar
- 1 tbsp neutral oil
- 3 shallots, finely chopped
- 5 garlic cloves, finely chopped
- 3 tbsp fish sauce
- 1 tsp coarsely ground black pepper, plus extra to serve
- 250ml coconut water or plain water
- 1 red chilli, sliced
- 2 spring onions, sliced
- Steamed jasmine rice and sliced cucumber, to serve
Instructions
- Put the ribs in a pot, cover with cold water and bring to the boil. Boil for 3 minutes, then drain and rinse. Pat dry.
- In a wide, heavy pan or clay pot, heat the sugar with 1 tbsp water over medium heat without stirring, swirling the pan, until it turns a deep amber caramel, about 4-5 minutes.
- Carefully add the oil, shallot and garlic and stir for 30 seconds.
- Add the ribs and stir for 2-3 minutes to coat them in the caramel. Add the fish sauce and pepper and stir for another minute.
- Pour in the coconut water, bring to a simmer, then cover and cook gently for 25 minutes, stirring now and then.
- Remove the lid, turn up the heat to medium-high and cook for 8-10 minutes, turning the ribs often, until the sauce reduces to a sticky glaze that clings to the meat.
- Taste and add a little more fish sauce or pepper if needed. Scatter with chilli and spring onion and serve with jasmine rice and cucumber.
About this dish
Suon ram man (sườn ram mặn) is one of the most common dishes on a Vietnamese family dinner table. Short pieces of pork rib are cooked in a dark caramel with fish sauce, garlic and shallot until the sauce reduces to a sticky, salty-sweet glaze. It is the same caramel technique used in thit kho and ca kho to.
It is not a sweet and sour dish. The flavour is savoury first, with plenty of black pepper, and it is meant to be eaten with lots of plain rice, a simple soup like canh bi do, and some greens such as garlic morning glory.
Tips for the best result
- Take the caramel to a deep amber colour. Too pale and the dish is just sweet; too dark and it turns bitter.
- Add the shallot and garlic carefully. The caramel will spit.
- Reduce uncovered at the end and keep turning the ribs so the glaze sticks without burning.
Substitutions
- Ribs: pork belly cut into chunks or bone-in chicken thighs work well. Chicken needs about 20 minutes.
- Coconut water: plain water is fine; coconut water adds a gentle sweetness.
- Caramel: 2 tbsp Vietnamese caramel sauce (nuoc mau) can replace the homemade caramel.
Storage
Keep in the fridge for up to 4 days. Reheat gently with a splash of water to loosen the glaze.
Suon ram man FAQs
What does ram man mean?
Ram means to cook down until dry and caramelised, and man means salty. The dish is salty-sweet and sticky rather than saucy.
Is suon ram man the same as sweet and sour ribs?
No. Sweet and sour ribs (suon xao chua ngot) use tomato and vinegar. Suon ram man is a savoury fish sauce caramel.
More recipes to cook
All recipes
Never miss a recipe
Get practical Asian recipes and pantry guides in your inbox.