A 30-Minute Bak Kut Teh for Cold Weeknights

Peppery, warming and on the table in half an hour — this is the pot of broth that rescues a grey Tuesday. It leans on a spice sachet for its backbone, a splash of rice vinegar for lift, and a cinnamon stick for the kind of quiet sweetness that makes people ask what you did.

Why this works

This is a weeknight bak kut teh: a fragrant, garlicky pork-rib broth simmered with a spice sachet, then sharpened at the table with rice vinegar. It earns its slot because the hard work is already done — the sachet carries the herbal depth, so you're mostly chopping and waiting. The vinegar isn't just a condiment here; it cuts through the richness of the broth and turns each spoonful brighter.

What you need

From YummAsia

• A1 Bak Kut Teh Spices - 35g — one sachet
• Jade Bridge White Rice Vinegar - 150ml — 2 tbsp, plus more for the table
• Aani Ceylon Cinnamon Sticks - 50g — 1 stick

From your cupboard

• 800g pork ribs, or pork belly cut into thick slices
• 1 whole head of garlic, cloves bashed but left whole
• 1 tbsp light soy sauce
• 1 tsp white pepper
• 1.2 litres water
• 2 spring onions, sliced, and a handful of coriander to finish
• Cooked rice, to serve

How to make it

1. Put the ribs in a large pot, cover with cold water, bring to a rolling boil for 3 minutes, then drain and rinse. This clears the scum so your final broth stays clean.
2. Return the ribs to the pot with the water, the spice sachet, the bashed garlic, the cinnamon stick, soy sauce and white pepper.
3. Bring to a boil over high heat, then drop to a low simmer. Cover and cook for 25–30 minutes, until the meat is tender but still holding onto the bone.
4. Fish out the sachet and cinnamon stick. Taste the broth — it should be savoury, faintly herbal and a little sweet.
5. Stir in 2 tbsp of the rice vinegar off the heat. Add it now rather than earlier so the sharpness stays lively.
6. Ladle into bowls over rice, scatter with spring onion and coriander, and set the vinegar bottle on the table for anyone who wants more.

Make it yours

Swap the ribs for bone-in chicken thighs and simmer for 20 minutes instead. Add a handful of dried shiitake mushrooms with the water for a deeper, earthier broth, or a couple of halved boiled eggs in the last five minutes. If you like heat, a sliced red chilli in the bowl does more than any sauce.

Anyone with allergies should check each product page's supplier allergen information before cooking, as allergen details aren't always published.