Thom Saap (Isaan Sour Pork Rib Soup)
Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Not yet written for this entry.
II
Description
A clear, fiery soup of pork ribs with lemongrass, galangal, kaffir lime leaves, and lime juice — the Isaan equivalent of tom yum, made in the same clear broth style but with pork rather than seafood and with the addition of ground toasted rice (as in larb and nahm tok) as a light thickener. Thom saap (saap in Isaan means 'delicious' — the name is itself a quality claim) is heavily soured with lime and sharply seasoned with fish sauce — the hot-sour register is more assertive than even tom yum. It is one of the most direct expressions of the Isaan preference for hot and sour flavours at their most unmoderated.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year