Malaysian · soup
Bak Kut Teh (Pork Rib Herb Soup)
Bak Kut Teh (Pork Rib Herb Soup) reads umami 6.8, warm spice 6.1 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Malaysian soup, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.6 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 3.8 / 10
- Rich & Fat — 3.5 / 10
- Aromatic & Spice — 6.6 / 10
The measured notes (of 18)
Umami 6.8 · Warm Spice 6.1 · Salinity 5.2 · Earthy 3.6 · Richness 3.3 · Allium 3.2 · Funk & Ferment 2.8 · Floral 2.6 · Sweetness 1.5 · Bitterness 1.0 · Nutty 0.8 · Heat 0.8 · Sourness 0.6
What's in it (12)
- 2 lbs pork ribs
- 1 head garlic, whole
- 1 tbsp white peppercorns, crushed
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 2 oz dried tofu, cut
- 6 dried mushrooms, soaked
- 2 tbsp dark soy sauce
- 1 tsp salt
- 8 cups water
- 2 you tiao
Time & effort: about 1 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 86.1 kcal, 6.9 g protein, 5.2 g fat, 4.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer pork ribs in water with whole garlic, crushed white peppercorns, and spices for at least 90 minutes until the broth is deeply aromatic and ribs are tender.
- Add mushrooms and tofu puffs to cook through.
- Serve with steamed rice and you tiao for dipping.
Dishes with a similar flavor shape
- Vietnamese Mushroom Noodle Soup — Vietnamese
- Rogan Josh with Praan and Ratanjot — Indian · Kashmir
- Vegetarian Pho with Tofu and Herbs — Vietnamese
- Beef Curry With Onions — Indian
- Kosha Mangsho (Slow-Bhuna Goat) — Indian · Bengal
Keep reading: what umami, warm spice, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.