Bak kut teh is a Chinese pork rib soup popular in Malaysia and Singapore. It contains many medicinal herbs and is traditionally served in a clay pot. The soup also includes garlic, tofu puffs, shiitake mushrooms, and pork ribs. It is often served with Chinese tea, steamed white rice, and a dipping sauce. Some versions use prepackaged herbs, while others use fresh herbs. The dish simmers for one to two hours and can be garnished with fried shallots or served with a dipping sauce made up of chillies and soy sauce.
Literally translating as “meat bone tea,” bak kut teh is a type of Chinese pork rib soup. While also popular in Taiwan and parts of Indonesia, this soup is particularly popular in both Malaysia and Singapore. Traditionally served in a clay pot, bak kut teh was introduced to Malaysia during the 19th century by Chinese migration. Since it contained many herbs known for their medicinal properties, it was considered not only an energizing breakfast, but also a health food. It is most frequently served with Chinese tea, steamed white rice, and a dipping sauce.
Many home cooks, especially those not found in Asian regions, will use prepackaged bak kut instead of the traditional, fresh herbs. The packaged mix is often found in Asian food markets. In addition to licorice root, cinnamon sticks, cloves and star anise, the herb blend for this dish also includes several Chinese roots, such as angelica root and chuan xiong, which is part of the carrot family and known for its medicinal properties. Some versions may dispense with most of these toppings, but most versions use them.
Bak kut teh also includes garlic, tofu puffs and pork ribs. Most recipes also include shiitake mushrooms. Peppercorns, both white and black, are also often included. Sometimes bamboo sugar, pork bone, dark soy sauce, and salt are also included. The ribs can be supplemented with pork belly, and papaya is added from time to time.
To make bak kut, water is boiled and usually the meat and garlic are simmered. Some versions will add the toppings or all the ingredients right away. Others will include just the spices and garlic, plus the bone and sugar if using, adding the pork and most other ingredients only after the spices have simmered for some time. The dish simmers for one to two hours, although some versions can simmer for three. The papaya, if used, is usually added at the end of the cooking process, and the mushrooms are sometimes kept fresh and only added after the soup has finished cooking.
Some versions will layer lettuce leaves in a bowl and add mushrooms and fried tofu to the leaves. Then the soup is poured on top. Most versions simply pour the soup into a bowl, usually clay, and serve immediately. Bak kut teh can be garnished with fried shallots or served with a dipping sauce made up of chillies and soy sauce.
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