Shop Products
Fruits
Vegetables
Meats and Tofu
Seafood
Pantry
Quick & Easy Meals
Noodles, Rice, Grains
Snacks & Sweets
Beverages
Home & Kitchen
Gifts & Merch
Our Lists
New Arrivals
Umamicart Bestsellers
Friends of Umamicart
Bundles
Promos
25% Off Bestsellers
20% Off Bundles
Weekly Deals (Up to 50% OFF!)
Buy More & Save
Subscriptions
Snack Box
Pantry Box
Recipes
All recipes
Banana Leaf Grilled Fish
Cabi Oyakdon
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
Learn to make it
$34.23
Step by step
For 6 servings
Soak ribs in cold water for at least an hour prior to cooking to clean the meat.
While ribs are soaking, prepare the other ingredients: rehydrate wood ear mushrooms and wash, peel, and slice lotus roots and carrots into thick slices.
Once ribs are done soaking, rinse and blanch: bring a large pot of water to a boil and add in ribs. Bring water back to a boil and cook for 1 minute. Drain and rinse thoroughly.
To start the soup, add all the prepared ingredients to a large, clean pot: pork ribs, vegetables, herbs, and kombu. Add water until all ingredients are covered.
Bring soup to a boil before turning it down to a slow simmer. Cover and let it simmer for 2 to 4 hours (the longer the better!)
Add salt to taste. Remove kombu before serving. Enjoy!
Cabi Oyakodon
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Roast Duck
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings