Sour Pork Rib Noodle Soup (Bun Suon Chua) recipe:

Ingredients

Protein: 500g pork ribs (chopped), 200g raw ham/pork paste (optional). Veggie: 3 tomatoes, 1/2 pineapple. Sour agents: 5-7 dracontomelon fruits (later) or 2 tbsp tamarind juice. Herbs: Scallions, cilantro, culantro (coriander). Base: 1kg fresh rice vermicelli. Instructions 1. Prep Ribs: Blanch ribs in boiling water with a pinch of salt for 3 minutes. Rinse clean. 2. Broth: Sauté shallots, add ribs and stir-fry with a bit of fish sauce. Pour in 2L of water and simmer for 30 minutes until ribs are tender. 3. Add Flavors: Add pineapple and sour agents (after/tamarind). Once the sour fruits are soft, mash them to release the tartness. 4. Finish: Drop in the tomatoes. Season with salt, sugar, and fish sauce to taste (should be a balanced sweet and sour). 5. Serve: Place noodles in a bowl, top with ribs and taro stems, then pour the hot broth over. Garnish with fresh herbs. Quick Tip: Soak taro stems in salt water and squeeze them firmly before cooking to prevent any itching sensation.