🍲 Steamed Spare Ribs with Vermicelli Noodles - Hong Kong Dim Sum Classic Homemade Recipe with Super Detailed Instructions

Editor's Preface

Steamed pork ribs with vermicelli is a classic dish at restaurants and teahouses. The vermicelli is brimming with gravy, and the ribs are incredibly tender, making it a must-order for almost every table. Having tried it numerous times, I've learned the chef's techniques for cooking with beer, marinating the meat, and layering the vermicelli. With simple ingredients and no difficulty, you can whip up this flavorful Hong Kong-style dish at home!

🛒 Ingredients preparation

• 400g fresh pork ribs (or pork ribs/cut the top into pieces)

• 1 fan

• 2-3 cloves of garlic (minced)

• Chopped green onions

• 1 red pepper (cut into rings, optional)

• 2 tablespoons soy sauce

• 1 teaspoon sugar

• 1 tablespoon Shaoxing wine

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch

• a little oil

• 1/2 plum (chopped, optional, helps the meat become tender and tender)

🍜 Detailed guide

1️⃣ Pork ribs with beer and pickled flavor

• Rinse the ribs with water for 10 minutes to remove the blood, drain and absorb the surface moisture. (This can prevent too much water from coming out after steaming)

• Mix the spareribs with soy sauce, sugar, oyster sauce, Shaoxing wine, cornstarch, oil, minced garlic, and chopped plums, and marinate for 20 minutes to 2 hours to make them more flavorful.

2️⃣ Fans handling

• Soak the vermicelli in clean water and cut it short.

• You can quickly rinse it with boiling water, drain it, add a little oil and mix well with soy sauce and oyster sauce (the editor has tried marinating the vermicelli before steaming it and found it more flavorful).

3️⃣ Assembly

• Spread the vermicelli on the bottom of a shallow dish, place the ribs evenly on top without overlapping, and add half of the chopped green onions and chili rings.

4️⃣ Sauté garlic until fragrant (tips)

• Heat a little oil in a wok, sauté the remaining minced garlic, and top with the pork ribs. (Use a mixture of raw and cooked garlic for a more nuanced look.)

5️⃣ Steaming

• Bring water to a boil and steam over high heat for 12-15 minutes (chop the pork ribs into thin pieces and stir-fry; thicker ones will take longer to steam). Open the lid once during steaming to prevent moisture from dripping in.

• Steam until the meat is cooked through and the vermicelli has completely absorbed all the gravy.

6. Finishing

• Sprinkle with chopped green onions and chili peppers to enhance flavor and color, then serve!

💡 Editor's Tips

• Adding plums to marinating meat can make it extra tender and smooth, without being too chewy.

• Lay the ribs flat (do not pile them too thick) to make them easier to cook and smoother during steaming.

• It will be easier to absorb the flavor if you dip the vermicelli in light soy sauce and oyster sauce in advance.

• Fresh ribs with beer are more worth buying, they are tender and smooth.

• Eat as soon as possible after steaming so that the vermicelli won’t become too soft and will be full of gravy.

😋 Eating experience

A mouthful of vermicelli soaks up all the rib juices, and when you put it in your mouth along with the ribs, you'll instantly feel the salty, fragrant, tender texture. You won't even have enough rice to eat it! It's a simple recipe, and you can definitely make it better at home than at a teahouse! 🍲🥢🐷

As soon as I get home, I’ll steam a plate of hot and spicy steamed pork ribs with vermicelli. Everyone at home will say it’s delicious once they try it!