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Thai Pork & Tomato Rice Noodles

A comforting and flavorful dish of rice noodles served in a savory broth with tender pork ribs and fresh tomatoes, perfect for gatherings or quiet family dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Asian-style cut pork ribs Choose well-marbled cuts for richness.
  • 6 cups unsalted pork or chicken stock Homemade stock yields the best flavor; low-sodium options are great too.
  • 2 tablespoons fish sauce Adds depth; look for high-quality brands like Red Boat.
  • 1 teaspoon sugar Balances savory flavors; feel free to swap with palm sugar for authenticity.
  • 2 tablespoons neutral oil I love using grapeseed or peanut oil for frying.
  • 14 oz ground pork Freshly ground pork works wonders for taste.
  • 7 oz blood tofu (optional) A must-try for adventurous eaters! Alternatively, use regular tofu.
  • 1.5 cups halved cherry or grape tomatoes Bursting with sweetness, keeping the skins on gives a beautiful texture.
  • 12 oz dry Vietnamese rice vermicelli The key to that delightful chewiness!
  • 0.7 oz mild dried chilies Adjust according to your heat preference!
  • 15 stems cilantro, chopped Use both leaves and stems for enhanced flavor.
  • 2 stalks lemongrass, finely chopped Gives a fresh, citrusy aroma.
  • 8 slices galangal, finely julienned Substitute with ginger if unavailable.
  • 10 cloves garlic, chopped Garlic lovers unite!
  • ½ cup chopped shallots For that sweet, mellow onion flavor.
  • 3 tablespoons Thai fermented soybean paste Essential for authentic taste—don’t skip this!
  • 1 tablespoon fermented shrimp paste A little goes a long way in depth of flavor.
Toppings
  • Pickled mustard greens
  • Fresh lime wedges
  • Bean sprouts
  • Cilantro or green onions
  • Fried garlic
  • Roasted chili flakes

Method
 

Preparation
  1. Cut the pork ribs and place them in a large pot with the stock, fish sauce, and sugar. Bring this mixture to a gentle simmer and let it cook for about 1.5 hours, skimming off any scum that rises to the top.
  2. While your ribs are simmering, grind the dried chilies into a fine powder, or blend all the paste ingredients until smooth.
Cooking
  1. In a wok, heat the neutral oil, add the curry paste, and sauté for about 3 minutes until fragrant. Add the ground pork and stir-fry until it is no longer clumpy.
  2. Carefully pour the ground pork mixture into the pot with the simmering ribs, allowing them to mingle and develop flavor for the remaining 30 minutes.
  3. Once the ribs are nearly done, introduce blood tofu (if using) and the halved cherry tomatoes. Let it simmer for another 3-4 minutes until the tomatoes soften.
  4. Adjust the seasoning to ensure that the broth is savory and 'soupy.' It should have a balanced flavor profile.
  5. Prepare the rice vermicelli according to package instructions, then quickly cool them under cold water to prevent sticking.
Serving
  1. In individual bowls, place a portion of the noodles, ladle the delicious broth over the top, and finish with your favorite toppings.

Notes

For the perfect broth, let it simmer long enough to develop depth—patience is key! Taste as you cook and adjust seasoning throughout the process.