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Thai Spicy Pork Bones Soup - Leng Saeb

A heartwarming Thai soup filled with tender pork bones, spiced chilies, and a rich broth, perfect for family gatherings and comforting meals.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pork Stock
  • 3 lb pork neck or back bones High-quality pork bones give a richer flavor.
  • 3.7 qt water Adjust as necessary to keep bones submerged.
  • ½ count onion, large dice For flavor enhancement.
  • ½ head garlic, peeled and smashed Adds depth to the stock.
  • ½ teaspoon white peppercorns, cracked For additional seasoning.
  • 2 tablespoons soy sauce Adds umami flavor.
  • 2 tablespoons fish sauce For authentic Thai flavor.
For the Saeb Broth
  • 2 cups pork stock (made above) Use freshly made stock for best taste.
  • 3 tablespoons lime juice Adjust to taste for tanginess.
  • 1 tablespoon fish sauce (approx.) Taste for preference.
  • 2 teaspoons sugar Balances flavors.
  • 3 tablespoons chopped garlic For spicing up the broth.
  • 3-4 count Thai chilies, diced Remove seeds for less heat.
  • ⅔ cup chopped cilantro To add freshness before serving.
To Serve
  • Jasmine rice To complement the soup.

Method
 

Make the Pork Stock
  1. In a large stock pot, add the pork bones and cover them with the 3.7 quarts of water. Add the soy sauce and fish sauce, then bring it to a gentle simmer.
  2. After about 30 minutes, skim off the scum that rises to the top and discard.
Simmer the Stock
  1. Add the diced onion, smashed garlic, and cracked white peppercorns. Simmer for an additional 1.5 hours, skimming occasionally, until the meat is fork-tender.
  2. If the water level decreases too much, top it off as needed until the bones are fully submerged.
Make the Saeb Broth
  1. Take 2 cups of the pork stock and pour it into a smaller pot. Bring it to a rolling boil while keeping the pork bones in the larger pot.
  2. In a mortar and pestle, pound the Thai chilies until they’re in bits or finely chopped, then toss them in the boiling broth.
Season the Broth
  1. Add lime juice, sugar, and additional fish sauce to taste. Adjust seasoning as desired.
Serve
  1. Stir in chopped cilantro right before serving. Serve the pork bones on a platter and ladle the spiced broth over them, allowing cloves of garlic and chilies to rest on top. Serve with jasmine rice.

Notes

The soup can be stored in the fridge for up to three days and freezes well for about a month. You can prepare the stock a day in advance.