Thai Spicy Pork Bones Soup - "Leng Saeb"
User Reviews
5
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai
Thai Spicy Pork Bones Soup - "Leng Saeb"
Description
The Thai Spicy Pork Bones Soup, known as Leng Saeb, starts with simmering pork neck bones in water infused with soy sauce, fish sauce, white peppercorns, onions, and garlic to create a flavorful pork stock. The slow simmering extracts rich flavors and tenderizes the meat over about two hours. The broth is then combined with fresh minced garlic, crushed Thai chilies, lime juice, sugar, fish sauce, and cilantro to create a bright and spicy profile distinctive to this soup.
The spicy notes from the chilies are balanced by the tangy lime juice and subtle sweetness from sugar. Finely chopped herbs add freshness to the deep pork flavor. Serving it alongside steamed jasmine rice helps tame the heat and creates a hearty meal.
Commonly, pork neck bones are preferred for their meat content over back bones, but ribs can be substituted if desired. Ingredients such as daikon radish can be incorporated into the broth for added texture and sweetness, complementing the savory pork.
Pork neck bones provide more meat and deeper flavor than back bones; ribs can be used as an alternative.Adding peeled, large-diced daikon radish to the broth enhances sweetness and texture if desired.
Ingredients
For the pork stock:
- 3 lb pork neck bones see note 1, or back bones
- 3.7 qt water
- onion large dice, see note 2, half
- garlic peeled and smashed, half a head
- ½ teaspoon white peppercorns cracked
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
For the Leng Saeb Broth
- 2 cups pork stock from above
- 3 tablespoon lime juice
- 1 tablespoon fish sauce approx
- 2 teaspoon sugar
- 3 tablespoon garlic chopped
- 3-4 Thai chilies seeds removed if needed
- ⅔ cup cilantro if you have sawtooth coriander, you can add it too, chopped
- jasmine rice for serving
Instructions
To make the pork stock
- In a large stock pot add the bones and cover with the water. Add the soy sauce and the fish sauce and bring to a simmer. Simmer for 30 minutes or until a significant amount of scum collects on top. Skim off the scum and discard.
- Add the onions, garlic, and peppercorns and simmer for another 1.5 hours or until the meat is fork tender. If water dries up too quickly, top it off just until the bones are submerged.
To make the Saeb broth
- Take 2 cups of the pork stock and bring to a boil in a small pot. Keep the pork bones in the broth to keep them moist until ready to serve. Meanwhile pound the chilies in a mortar and pestle until broken into bits or finely chop them.
- Once the broth is boiling, turn off the heat and immediately add the garlic and chilies. Season with the sugar, fish sauce and lime juice, then taste and add more fish sauce if needed. (How much fish sauce depends on how far your stock reduced, so you have to taste and adjust here.) When ready to serve, stir in the cilantro.
To serve
- Arrange the pork bones into a big pile on a platter that has enough depth to it to hold the broth. Ladle the seasoned broth over the pork, allowing the garlic and the chilies to rest on the bones. Serve with jasmine rice. You can use a spoon and fork to pick the meat off of the bones, but feel free to use your hands when needed. The broth is the best part of this, so be sure to sip on that as you eat, and drench your rice with it!*You can save the remaining broth for noodle soups. They will last in the fridge for about a week, and will freeze indefinitely.
Notes
- Require pork neck bones or back bones; neck bones preferred for more meat.
- Additional ingredients like daikon radish can be added for sweetness and texture.
User Reviews
Overall Rating
5
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