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
- 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)
Step-by-step instructions
Step 1 · Blanch pork ribs in boiling water for 5 minutes to remove impurities
Blanch pork ribs in boiling water for 5 minutes to remove impurities. Rinse and set aside.
Step 2 · In a large pot
In a large pot, add 1.5 litres of water and bring to a boil. Add blanched pork ribs.
Step 3 · Add garlic
Add garlic, dang gui, goji berries, yu zhu, star anise, and white peppercorns to the pot.
Step 4 · Reduce heat and simmer gently for 50 minutes until pork is tender a...
Reduce heat and simmer gently for 50 minutes until pork is tender and broth is infused.
Step 5 · Season with reduced sodium soy sauce and salt to taste
Season with reduced sodium soy sauce and salt to taste. Simmer for another 5 minutes.
Step 6 · Ladle soup and ribs into bowls
Ladle soup and ribs into bowls. Garnish with sliced spring onions if desired.
Why this recipe 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.
A note on tradition
Bak Kut Teh is deeply embedded in Singapore’s hawker culture, especially among Teochew and Hokkien communities. Often enjoyed in kopitiams for breakfast or lunch, it’s a dish that brings families and friends together over hearty, aromatic bowls of soup. Over time, Singapore’s version has gained fusion influences, with herbal variations standing out for their medicinal undertones and restorative qualities.