Recipe: Vietnamese-style Nuoc Cham pork ribs

Co-owner and chef Bryan Satterford of Vancouver’s Juke Fried Chicken is here with a recipe for Vietnamese-style Nuoc Cham pork ribs.

These tasty ribs can either be deep fried as they are described below or grilled before being tossed with Nouc Cham vinaigrette and pickled chilies.

The recipe makes roughly 20-24 pieces.


Rib rub

  • 15g Coriander seed
  • 15g Fennel seed
  • 15g Turmeric
  • 15g Sweet smoked paprika
  • 6g Cumin seed
  • 6g Ginger, dried ground
  • 4g Cayenne
  • 4g Allspice
  • 2g Clove
  • Salt, preferably diamond kosher
  • 2 full racks of St Louis side ribs, cut and trimmed
  • 2L Duck fat or canola oil (or enough to cover)

Nouc Cham Vinaigrette:

  • 125ml Fish sauce
  • 125ml Rice wine vinegar
  • 30ml Sugar
  • 30ml Tamari sauce
  • 1 Thai chili, minced
  • 1 large garlic clove, minced

Pickled Chilies

  • 100g Chilies, thinly sliced
  • 75ml Vinegar
  • 35ml Water
  • 15g Sugar
  • 5g Salt

Additional Ingredients to Finish:

  • Rice flour and cornstarch, mixed 1/1 (enough to dredge the ribs)
  • Torn mint and Thai basil
  • Sliced green onion
  • Toasted peanuts
  • Toasted sesame seeds
  • Canola oil for frying


Rib rub

Nouc Cham Vinaigrette

Pickled Chilies


Find more Global BC recipes here

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