Bak Kut Teh (herbal)
Hawker • Singapore
About Bak Kut Teh (Herbal)
Dark herbal pork rib soup — Hokkien-style with dang gui and goji
How to Make Bak Kut Teh (Herbal) (Traditional & Healthy Version)
Bak Kut Teh (Herbal) is a beloved Singaporean soup that brings together tender pork ribs simmered in a rich, aromatic herbal broth. Originating from the early Chinese immigrant community, this dish has evolved through generations and now features prominently in Singapore’s vibrant hawker centres and kopitiams. The herbal blend, typically consisting of dang gui (Chinese angelica root), star anise, and goji berries, creates a restorative soup known for its comforting depth of flavor and nourishing qualities. In Singapore, Bak Kut Teh is often enjoyed as a hearty breakfast or lunch, paired with steamed rice or youtiao (fried dough sticks). Its popularity spans from bustling hawker stalls to contemporary fusion restaurants, reflecting the multicultural nature of Singapore’s food scene. This healthy version pays homage to tradition while focusing on lean cuts of pork, ample fresh garlic, and a lighter broth, making it an ideal choice for those tracking calories or seeking a balanced meal. The herbal aroma and savoury notes make Bak Kut Teh a standout local favorite, encapsulating both Singaporean heritage and modern health-conscious dining.
Ingredients(for 1 large bowl (about 400ml broth and 120g pork ribs))
- 400g Pork spare ribs (trimmed of excess fat)
- 1.5 litres Water
- 1 bulb Garlic (whole, lightly smashed)
- 8g Dang gui (Chinese angelica root) (local herbal stall)
- 1 tablespoon Goji berries (wolfberries)
- 10g Yu zhu (Solomon’s seal rhizome)
- 2 pieces Star anise
- 1 tablespoon White peppercorns (crushed)
- 1 tablespoon Soy sauce (reduced sodium)
- 1/2 teaspoon Salt (to taste)
- 2 stalks Spring onions (sliced, for garnish) - optional
Instructions
- 1
Blanch pork ribs in boiling water for 5 minutes to remove impurities. Rinse and set aside.
5 minutes
This step ensures a clear, clean broth.
- 2
In a large pot, add 1.5 litres of water and bring to a boil. Add blanched pork ribs.
2 minutes
Start with cold water for better extraction of flavors.
- 3
Add garlic, dang gui, goji berries, yu zhu, star anise, and white peppercorns to the pot.
3 minutes
Use a soup bag for herbs to make removal easier.
- 4
Reduce heat and simmer gently for 50 minutes until pork is tender and broth is infused.
50 minutes
Skim off any foam or oil for a healthier soup.
Why This Dish is Healthy
This healthy Bak Kut Teh recipe uses lean pork and a generous amount of herbs for flavor instead of heavy seasoning or fat. By avoiding fried accompaniments and limiting sodium, this soup offers a lighter, nourishing alternative to the typical hawker fare. It’s perfect for those tracking calories, managing weight, or maintaining heart health—without sacrificing authentic Singaporean taste.
Bak Kut Teh (Herbal) is a nutrient-dense soup, rich in protein from lean pork ribs and packed with micronutrients from Chinese herbs. Garlic and goji berries add antioxidants and immune-boosting properties, while dang gui is valued for its potential to support blood health. Using reduced sodium soy sauce and skimming off fat help keep the dish heart-friendly and lower in calories. The soup provides a balanced profile of protein, healthy fats, and minimal carbs, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Buy fresh herbs from local wet markets or herbal shops for optimal flavor.
- 💡Tip 2: Skim the soup for excess oil during simmering to keep it light.
- 💡Tip 3: Marinate pork in a little soy sauce and white pepper before blanching for extra depth.
Storage & Serving
Store cooled soup in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving. Avoid freezing, as herbs may lose potency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 28.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 26.0 g |
| Fiber | 1.0 g |
