Bak Kut Teh (pronounced bah-koo-teh), which translates to “Meat Bone Tea” in Hokkien, is a fragrant Chinese soup made by simmering pork ribs in a complex blend of herbs and spices. Despite its name, it contains no tea in the actual broth; rather, tea is often consumed alongside the dish to balance the richness.

 

🍲 Bak Kut Teh – A Traditional Herbal Pork Rib Soup

📘 Introduction

This dish has deep cultural roots in Malaysia, Singapore, and parts of southern China, and is often enjoyed as a hearty breakfast or lunch. Over time, many regional varieties have developed, each offering a slightly different herbal blend and flavor profile.

🧾 Ingredients

🐷 Main Ingredients:

• 500g–1kg pork ribs (preferably meaty, with bone)

• 8–10 garlic cloves (whole, unpeeled)

• 6 cups water

• 1 tbsp soy sauce

• ½ tbsp dark soy sauce (for color)

• Salt and white pepper to taste

🌿 Herbal Blend (may vary, or bought as a Bak Kut Teh spice sachet):

• 1 star anise

• 1 piece cinnamon stick

• 3–4 cloves

• 1 tsp fennel seeds

• 1 tbsp dang gui (Angelica root)

• 1 tbsp tong sum (Codonopsis root)

• 1 piece licorice root

• 2–3 dried Chinese red dates

• 1 piece dried tangerine peel (optional)

🔥 Cooking Method

🥣 Step 1: Prepare the Pork Ribs

• Blanch the ribs in boiling water for 5 minutes to remove scum and impurities.

• Drain and rinse the ribs with cold water.

🍲 Step 2: Simmer the Soup

• In a large pot, add water, pork ribs, garlic cloves, and all herbs/spices.

• Bring to a boil, then reduce to a simmer.

• Add soy sauce and dark soy sauce.

• Simmer gently for 1.5 to 2 hours, or until the ribs are tender and the broth is flavorful.

• Season with salt and pepper to taste.

🍚 Step 3: Serve Hot

• Bak Kut Teh is traditionally served piping hot in clay pots or bowls.

• Garnish with chopped spring onions or coriander if desired.

🍽️ Serving Suggestions

Bak Kut Teh is often enjoyed with:

• Steamed white rice

• You tiao (Chinese fried dough sticks) for dipping

• Sliced red chili in soy sauce for dipping the pork

• A cup of Chinese tea (Oolong or Pu-erh)

Some versions also serve it with braised tofu, mushrooms, or boiled lettuce on the side.

🍜 Variations of Bak Kut Teh

🇲🇾 Malaysian (Klang-style)

• Heavier and darker broth with more garlic and soy sauce.

• Tends to be more robust and peppery.

🇸🇬 Singaporean (Teochew-style)

• Lighter and clearer broth.

• Uses more white pepper and garlic, with fewer herbs.

🥬 Herbal Vegetarian Version

• Made with mushrooms, tofu, and a similar herbal mix.

• A flavorful option for non-meat eaters.

🌿 Health Benefits

Bak Kut Teh is not just delicious—it’s considered nutritious and restorative, particularly in traditional Chinese medicine.

Ingredient	Benefit
Dang Gui (Angelica)	Promotes blood circulation, supports women's health
Garlic	Antibacterial and immunity booster
Licorice Root	Soothes the stomach and throat
Red Dates	High in iron and vitamin C
Pork Ribs	Rich in protein and collagen

While hearty and comforting, moderation is key, especially for those watching their sodium or fat intake.

🧠 Tips for Making the Perfect Bak Kut Teh

• Use fresh, meaty ribs with some fat for a richer taste.

• Don’t peel the garlic — the unpeeled cloves add aroma without overpowering the soup.

• Herbal sachets or pre-mixed spice packs are available in Asian stores for convenience.

• The soup tastes even better the next day, as the flavors develop further.

📜 Cultural Significance

Bak Kut Teh has roots among the Chinese immigrant workers in Malaysia and Singapore. It was originally developed as a nourishing meal to replenish energy for laborers. Over time, it evolved into a beloved dish enjoyed across all social classes.

Today, it is part of local identity and culinary pride, with dedicated Bak Kut Teh restaurants and family recipes passed down for generations.

📝 Conclusion

Bak Kut Teh is more than just soup — it's a cultural staple, a herbal remedy, and a comfort food all in one bowl. Whether you enjoy it as a winter warmer or a restorative tonic, its unique blend of meat, herbs, and tradition continues to make it a beloved dish across Southeast Asia and beyond.

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