Leng Saeb Thai Spicy Pork Bones Soup

“Leng- which means pork spine in Teochew Chinese

 “Saeb- which means delicious in Lao. Thai people also use it as “spicy and delicious.” 

Describing this dish as a “Mountain” of tender braised pork bones is an understatement! The first time I saw it in a night market, I was in awe of the massiveness of this dish and the number of people gathering with gloves on, which I thought was a genius idea being it was a messy meal while watching them devouring each platter. 

Stacked pork bones a foot high on large platters, then drenched in a spicy broth rich with garlic, chilies, and cilantro. Served hot directly to tables with the meat falling off the bones, this is why it is beloved Thai Street Food. 

It is found abundantly in markets all over Thailand; locals and international guests visiting relish gratifyingly in the gelatinous richness, spiciness and slightly sour flavors that perfectly complement the meat. 

There are many variations of this dish. Here is a base one you can test out the next time you want to WOW your guests at your next gathering.  

Cooking Time: 2 hr. 30 minutes Prep: 20 minutes 

Servings 6 

Ingredients

Stock for Soup

Ingredients

Stock for Soup

5 lbs. pork neck or backbones 

*(substitutions: oxtail, spareribs, or chicken wings)

6 qt water

1 medium onion, largely chopped

half head of garlic, peeled and grated

1/8 tsp. White peppercorns cracked

3 Tbsp soy sauce

3 Tbsp fish sauce

Leng Saeb Broth

4 cups pork stock (recipe above)

4 1/2 Tbsp fresh lime juice

2 Tbsp fish sauce

3 tsp sugar

5 Tbsp. Chopped garlic

4-6 Thai chilies, seeds removed ( your heat preference)

1 cup chopped cilantro, if the cilantro is too strong, you can use half Italian parsley and half cilantro

Step ONE is making the stock

• Add the bones to a large soup or stock pot and cover them with water. Add soy sauce and fish sauce, and bring to a simmer.
• Simmer for 30-40 minutes. A large amount of bone scum will collect on top of the water. Skim off and discard.
• Add the garlic, onions, and peppercorns and simmer for another 2 hours until the meat falls off the bone. Note: if water evaporates before the meat is fully cooked, add enough water to submerge the bones. 
• Once the meat is fully cooked, turn the heat off and let it cool. Skim Any remaining scum on the surface of the stock. 
• Allow the meat to rest in the stock until you are ready to serve

Any remaining stock can be refrigerated for up to a week and frozen for 6 months.

Step TWO the Saeb Broth

• Bring 3 cups of the pork stock made above in a smaller pot to a boil.
• Combine garlic, chilies, sugar, fish sauce, and lime juice using a mortar and pestle (micro plane grater or food processor)
• Taste- adjust the sweetness or heat to your liking
• Last minute before serving, add cilantro to the broth 

TIP: While your broth is almost complete, carefully remove your pork bones from your stock pot and stack them on a platter to hold the broth. A large pasta platter or serving bowl would work nicely

• Arranging the pork bones in a large pile on the platter, pour the Saeb Broth over the pork, allowing the garlic and chilies to rest on the bones for two minutes before serving. 

Serving suggestions: Jasmine Rice or Udon Noodles often will accompany the broth and meat dish. In the markets, most patrons wear clear plastic gloves and dig in! Using your hands is the best way to pick all the meat off the bones. Save your spoon for the remaining broth once the meat is gone using your rice or noodles to soak up every delicious spicy drop of broth.

Let me know your version or additions always curious 

*cooking time for the oxtail will be longer; ensure it is fully cooked. It may take up to 3 1/2 hours, depending on thickness. The same applies to chicken or other meat substitutes.

 Check out Hot Thai Kitchen for more Thai inspirational recipes