Thai · Isaan
Tom Saap — Isaan Spicy Pork Bone Soup / ต้มแซ่บ
Tom saap is Isaan's spicy, sour pork rib soup — related to Central Thai tom yum in its hot-sour profile but heavier, more rustic, and with pla raa as a seasoning element rather than standard fish sauce. Pork ribs (or a mix of ribs, knuckle, and offal) are simmered in water with lemongrass, galangal, kaffir lime leaves, and bird's eye chillies, then seasoned with pla raa (fermented freshwater fish), lime juice, and dried chilli powder. The 'saap' (delicious) in the name reflects its place in Isaan cuisine — it is considered the Isaan comfort soup, eaten at communal meals, with sticky rice. The pork should be tender off the bone; the broth should be sour-hot-savoury.
‹Swipe for the next dish›
Ten not yet within reach.
How the 10 are reached
- Not yet within reach
- 10 · pork spare ribs, pork knuckle, tripe, lemongrass, galangal, kaffir lime leaves, bird's eye chillies, pla raa (fermented freshwater fish), dried chilli powder, toasted rice powder (khao khua)
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
800 g
Pork spare ribs
cut into 4–5 cm sections
Not yet within reach of Pemberton · each reach is counted
200 g
Pork knuckle
bone-in, cut into chunks
Not yet within reach of Pemberton · each reach is counted
100 g
Tripe
cleaned, blanched separately before use
Not yet within reach of Pemberton · each reach is counted
2 litres
Water
Your own market
3 stalks
Lemongrass
bruised, cut into 5 cm lengths
Origin · ThailandNot yet within reach of Pemberton · each reach is counted
30 g
Galangal
sliced into coins
Not yet within reach of Pemberton · each reach is counted
6 leaves
Kaffir lime leaves
torn
Not yet within reach of Pemberton · each reach is counted
8
Bird's eye chillies
bruised
Not yet within reach of Pemberton · each reach is counted
3 tbsp
Pla raa (fermented freshwater fish)
strained of solids if preferred
Not yet within reach of Pemberton · each reach is counted
3 tbsp
Lime juice
freshly squeezed, added off heat
Your own market
1 tsp
Dried chilli powder
Not yet within reach of Pemberton · each reach is counted
2 tbsp
Toasted rice powder (khao khua)
traditional finishing element
Not yet within reach of Pemberton · each reach is counted
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Pemberton →II
The Method
1
Clean the tripe thoroughly and blanch in a separate pot of boiling water for 10 minutes. Drain, cut into bite-sized pieces, and set aside. The blanching water is discarded. The tripe is ready when it no longer carries a raw, sharp smell.
2
Place the pork ribs and pork knuckle in a large pot with the 2 litres of water. Bring to the boil, skim the grey foam from the surface, then reduce to a steady simmer. Add the lemongrass, galangal, kaffir lime leaves, bird's eye chillies, and the blanched tripe. Simmer, partially covered, until the pork is completely tender — the meat should yield without resistance and begin to pull from the bone; the broth will have taken on visible body from the collagen.
3
This is where the dish lives or dies. Remove the pot from direct heat or reduce to the lowest possible flame. Stir in the pla raa and the dried chilli powder. Then add the lime juice. Taste immediately: the broth must be aggressively sour, distinctly savoury from the fermented fish, and fiercely hot. Adjust pla raa for depth and lime for sharpness — the acid must be bright and immediate, not flat. If either note is muted, the soup has not reached its character.
From the canon — Pla raa is the defining fermented ingredient of Isaan cuisine — made from freshwater fish (typically small snakehead, catfish, or gourami) packed in salt and… Pla Raa — Fermented Freshwater Fish / ปลาร้า →
4
Finish by stirring in the toasted rice powder (khao khua). The powder disperses through the broth, adding a faint nuttiness and a very slight body. Ladle into deep bowls and serve immediately alongside sticky rice. The broth surface should carry a faint sheen of pork collagen.
From the canon — Khao khua (toasted rice powder) is made by dry-toasting uncooked raw glutinous rice in a dry wok over medium heat until golden-tan and nutty, then grinding t… Khao Khua — Toasted Rice Powder / ข้าวคั่ว →
III
Quality Hierarchy
01
Reserve — Pork ribs, knuckle, and cleaned tripe from a heritage or free-range animal; pla raa sourced from a named producer in the northeast Thai tradition; lime juice pressed to order.
02
Estate — Good-quality butcher pork ribs and knuckle used together; reputable bottled or market pla raa; fresh kaffir lime leaves and galangal rather than dried.
03
Market — Pork spare ribs alone (no knuckle or tripe); widely available pla raa; dried galangal acceptable if fresh is unavailable; freshly squeezed lime essential at any rung.
04
House — Pork spare ribs only; fish sauce may be substituted if pla raa is entirely unavailable — the result is tom yum in character rather than tom saap, and the Isaan distinction is lost.
IV
Sensory Tests
◇Smell. Blanched tripe no longer carries a sharp, raw odour — ready to join the main pot.
◇Touch. Pork yields without resistance when pressed with a spoon or chopstick and pulls cleanly from the bone.
◇Sight. Broth carries visible body and a light collagen sheen on the surface before final seasoning.
◇Smell. After pla raa is added off heat, the broth releases a deep, fermented, savoury aroma distinct from the clean herb notes of the simmer.
◇Where it lives or dies. The seasoning off heat is the decisive moment: pla raa and lime juice must be added after simmering ends so the fermented savoury note stays alive and the acid remains bright — cook them in, and the soup becomes flat and dull rather than the aggressively sour-hot broth that defines tom saap.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
VI
What to Pour
The pairing
Sake
From London
Nothing from London holds against this yet.
Without alcohol
No pour without alcohol holds against this yet.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
The working kitchen