Leng Saap (Thai Spicy Pork Bone Soup)
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!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
Instructions
- 1
Stove-Top Method
- 2
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.
- 3
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).
- 4
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.
- 5
Garnish with thinly sliced lime wedges for more zing and more chopped chilis if you'd like more heat. Serve immediately.
- 6
Instant Pot Method
- 7
Add all the ingredients for the pork stock into your instant pot. (Pork bones, garlic, cilantro stems, white peppercorns, salt and water.)
- 8
Pressure cook 25 minutes on high on your instant pot. Natural release for 10 minutes, then quick release.
- 9
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.