Vietnamese Sweet and Sour Pork Spare Ribs and Shrimps Stir Fry (Suon Xao Chua Ngot) is fried pork spare ribs simmered in a savory sweet and sour tomato sauce. This delicious dish is perfectly pair with steamed rice.
This recipe you can add bell pepper, onion or pineapple if you prefer. It’s super easy to make but yet it’s very flavorful dish.
I love to add Shrimps with it but it’s optional so you don’t have to.
When you buy at supermarket, you can request they cut into 2 inches for you or you can do it by itself at home. But I recommend you should have a sharp knife.
The traditional recipe requires fresh tomatoes, but I found using ketchup or tomato paste will give you the same taste.
The ingredients and measurements are based on my taste, so feel free to adjust it your way.
Enjoy this recipe and leave me a comment if you have any questions.
Vietnamese Sweet and Sour Pork Spare Ribs and Shrimps Stir Fry Recipe
- 1.5 lbs Pork spare ribs
- 10 pcs shrimps peeled
- 1 tbsp ketchup
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp minced white part green onion
- 1/4 cup coconut water
- 1 tbsp ground black pepper
- 1/2 tbsp sugar
- Cut spare ribs into 2 inches. Marinate spare ribs, shrimps with minced garlic, minced white part green onion, fish sauce, ground black pepper, soy sauce, sugar. Set aside for 15 minutes.
- To a medium saucepan or a skillet, heat vegetable oil to 350°F. Toss the marinated spare ribs and shrimps. Continue to cook for 10 minutes.
- Add in ketchup and coconut water. Turn the heat to slow, close the lid, and continue to simmer for another 15-20 minutes.
- Transfer to a serving plate and serve with steamed rice.