Description
Leng Saap is a bold, spicy Thai pork bone soup built on tender pork bones, a deeply savory broth, and a sharp finish of lime, chilies, garlic, and fresh herbs. It’s fiery, tangy, and unmistakably Isaan. Make it the traditional stove method or use an instant pot!
Ingredients
Scale
Soup Broth
- 2.5 lb pork bones (neck bones preferred; ribs or backbone work)
- 8 cups water (or enough to cover)
- 2 tsp whole white peppercorns
- 5–6 garlic cloves, smashed
- 1 Tbsp salt
- ⅓ cup cilantro stems, chopped (about 2-inch pieces)
Spicy Lime Dressing
- ¾ cup cilantro leaves, finely chopped
- ¼ cup culantro, finely chopped
- 3 Tbsp garlic, finely chopped
- 2 oz Thai chilies, chopped (adjust to taste)
- 2 tsp sugar
- 5 Tbsp fish sauce
- 6 Tbsp fresh lime juice
- 1½ cups hot broth (from the soup)
Optional: mushrooms, tomatoes, toasted rice powder (khao khua)
Instructions
Stove-Top Method
- Simmer the pork bones. Add pork bones, garlic, white peppercorns, salt, cilantro and water to a large pot. Bring to a boil, skim any foam, then simmer gently until the meat is fork-tender and the broth is flavorful. About 2 hours.
- Make the spicy herb mixture. Combine chopped chilies, garlic, lime juice, fish sauce, sugar, and herbs in a bowl. (This part you can make ahead of time as the broth will take some time before it's done).
- Assemble. Carefully remove the pork bones from the pot, keeping as much of the tender meat intact as possible. Arrange the bones on a shallow platter or large soup bowl. Next is the fun part. Stack and arrange them however you like for a dramatic presentation. Pour the hot broth and spicy dressing over the bones, letting the mixture cling to the sides so the pork absorbs all that bold flavor.
- Finish and serve. Garnish with thinly sliced lime wedges for more zing and more chopped chilis if you'd like more heat. Serve immediately.
Instant Pot Method
- Add all the ingredients for the pork stock into your instant pot. (Pork bones, garlic, cilantro stems, white peppercorns, salt and water.)
- Pressure cook 25 minutes on high on your instant pot. Natural release for 10 minutes, then quick release.
- Finish with the same spicy lime-herb mixture as the stove-top method. You’ll still get tender meat and a rich pork bone broth, just faster.
Notes
- In many Isaan home-style versions, cooks add mushrooms, tomatoes, or a little toasted rice powder to help mellow the heat and add texture. These aren’t required, but they’re great options if you want a slightly softer spice level.
- You can make the spicy dressing up to a day ahead and store it in the fridge. Having it ready makes assembly quick once the pork is tender.
- If you have extra broth, store it in a glass container and save it for another batch or use it as a flavorful base for other soups.
- Traditionally, Leng Saap is made with pork, which is very common in Thai cooking. If you don’t eat pork, beef or lamb shanks work well and still pair beautifully with the bold, spicy broth.
- Prep Time: 15 minutes
- Cook Time: Stovetop: 1½–2 hours Instant Pot: 25 minutes + natural release
- Category: Isaan food
- Method: Instant pot, stove top
- Cuisine: Isaan Recipe, Thai