Bak Kut Teh Salted Vegetable Recipe Made Easy and Delicious

Bak Kut Teh is a beloved traditional Chinese herbal soup that has been enjoyed for generations. Originating from Malaysia and Singapore, it typically features pork ribs simmered in a complex broth of herbs and spices.

However, today, we’re diving into a delightful, savory variation that incorporates salted vegetables, adding a tangy, umami punch that elevates the classic dish to new heights. This Bak Kut Teh salted vegetable recipe is comforting, aromatic, and perfect for those chilly evenings when you want something hearty yet nourishing.

Whether you’re a seasoned cook or a curious food lover, this recipe balances the rich herbal flavors with the distinctive saltiness of preserved veggies, creating a beautiful harmony in every spoonful.

Not only is this dish deeply flavorful, but it’s also versatile and easy to prepare with accessible ingredients. Plus, it makes for a fantastic sharing meal with family or friends.

If you love exploring Asian flavors or want to try a unique twist on a classic, this recipe is your next culinary adventure!

Why You’ll Love This Recipe

This Bak Kut Teh salted vegetable recipe is a fantastic fusion of traditional and innovative flavors. The salted vegetables introduce a delightful contrast to the herbal broth, making the soup both savory and refreshing.

It’s perfect for those who appreciate rich, warming dishes with a depth of flavor. The slow simmering process allows the herbs to infuse fully, while the salted veggies cut through the richness, balancing the taste beautifully.

Additionally, it’s a one-pot meal that’s easy to make, uses simple ingredients, and can be adapted to include your favorite meats or even vegetarian alternatives. It’s a wonderful way to bring a taste of Southeast Asia into your kitchen and impress your guests with an authentic yet unique dish.

Ingredients

• 1 kg pork ribs, cut into 2-3 inch pieces
• 150g salted mustard greens (washed and chopped)
• 10 cups water
• 1 bulb garlic, cloves peeled and lightly crushed
• 5-6 dried shiitake mushrooms, soaked and sliced
• 2 tablespoons Bak Kut Teh herbal soup mix (available at Asian supermarkets)
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 2 pieces star anise
• 1 cinnamon stick
• 1 tablespoon rice wine
• Salt and white pepper to taste
• Fresh coriander and chopped spring onions for garnish

Equipment

• Large pot or slow cooker
• Sharp knife and cutting board
• Measuring cups and spoons
• Strainer or slotted spoon
• Serving bowls
• Ladle

Instructions

1. Prepare the pork ribs: Rinse the pork ribs thoroughly under cold water. Blanch them in boiling water for 3-5 minutes to remove impurities. Drain and set aside.
2. Prepare the broth: In your large pot, add 10 cups of water, the Bak Kut Teh herbal soup mix, star anise, cinnamon stick, and garlic cloves. Bring to a boil.
3. Add the pork ribs: Once the broth is boiling, add the blanched pork ribs back into the pot. Reduce heat to a gentle simmer.
4. Simmer the soup: Cover and simmer the soup for 1.5 to 2 hours. This slow cooking process will tenderize the ribs and allow the herbs to infuse fully.
5. Add the mushrooms and salted vegetables: After 1.5 hours, add the soaked shiitake mushrooms and the chopped salted mustard greens. Stir well and continue to simmer for another 20 to 30 minutes.
6. Season the soup: Add the soy sauce, dark soy sauce, sesame oil, and rice wine. Taste and adjust with salt and white pepper as needed.
7. Final touches: Remove the star anise and cinnamon stick before serving. Ladle the soup into bowls and garnish with fresh coriander and chopped spring onions.
8. Serve hot: Enjoy your Bak Kut Teh salted vegetable soup immediately for the best flavor.

Tips & Variations

For a richer broth, add pork trotters or trotters bones along with the ribs during simmering.

If you prefer a vegetarian version, substitute the pork ribs with firm tofu or king oyster mushrooms and use vegetable broth instead of water.

Adjust the amount of salted vegetables based on your salt preference, as they can be quite briny.

Try adding other traditional Bak Kut Teh herbs like dang gui or angelica root for a more complex flavor.

Nutrition Facts

Serving Suggestions

This Bak Kut Teh salted vegetable soup pairs beautifully with steamed jasmine rice or fragrant garlic fried rice. You can also serve it alongside some stir-fried greens like bok choy or kailan for added freshness and texture.

For an authentic experience, offer chili padi in soy sauce on the side to add some heat. A cup of hot Chinese tea complements this meal wonderfully, helping to cleanse the palate between bites.

If you enjoy experimenting with Asian dishes, don’t miss our Asian Vegetarian Rice Bowl Recipes for Easy Healthy Meals, which share similar comforting flavors.

Conclusion

Bak Kut Teh salted vegetable recipe is a delightful twist on a traditional favorite that brings together herbal richness and salty, tangy goodness. It’s a dish that warms the soul and satisfies the palate with its layers of flavor and comforting textures.

Whether you’re cooking for family, friends, or just yourself, this recipe is straightforward enough for beginners and rewarding for seasoned cooks.

By incorporating salted vegetables, you introduce a unique depth and brightness that balances the hearty pork ribs beautifully. It’s a perfect dish to enjoy during colder months or whenever you crave a nourishing bowl of soup.

Give this recipe a try, and you’ll find it becoming a staple in your recipe collection. For more wholesome and delicious ideas, explore our collection of A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

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