Bak Kut Teh: Malaysia’s Iconic Pork Bone Herbal Soup

Experience centuries-old cooking rituals that deliver rich aromatic flavors per bowl.

By Medha deb

Created on Sep 20, 2025

Experience centuries-old cooking rituals that deliver rich aromatic flavors per bowl.

Bak Kut Teh, translating to “pork bone tea”, is a comforting, deeply aromatic herbal soup that holds a special place in Malaysian culinary culture. Steaming bowls brimming with tender pork, earthy herbs, and garlic are a familiar sight in streetside eateries, yet the dish’s layers of history, tradition, and care are less well known. This guide explores Bak Kut Teh from its roots to your kitchen, providing insight, step-by-step methods, and serving secrets.

What is Bak Kut Teh?

Bak Kut Teh is a slow-cooked soup of pork ribs (and sometimes belly or shoulder), simmered in a broth rich with medicinal Chinese herbs and an abundance of garlic. Its name comes from Hokkien, meaning “meat bone tea” — although there’s no tea in the soup itself; the “tea” refers to the hot Chinese tea typically served alongside to balance the meal’s richness.

Origin: Popular in Malaysia, especially in Klang and Kuala Lumpur.
Main ingredients: Pork bones, garlic, soy sauce, Chinese medicinal herbs, herbs and mushrooms.
Variations: Herbal-heavy Klang-style, lighter peppery Teochew style, plus countless family adaptations.

Origins and Cultural Context

Bak Kut Teh’s story began in early 20th-century Klang, a bustling port city just outside Kuala Lumpur. Laborers needed a hearty meal packed with sustenance and warmth, so street-side vendors concocted this robust soup featuring affordable pork cuts simmered with Chinese herbs. Today, Bak Kut Teh has become a symbol of communal eating and a vital comfort food throughout Southeast Asia.

Evolution: While the earliest versions focused on nourishment for workers, modern Bak Kut Teh has gained gourmet status, with specialty shops elaborating on the herbal blends and inventive toppings.
Tea Pairing: Traditionalists always enjoy Bak Kut Teh with strong Chinese tea (e.g., pu-erh, tieguanyin) to “cut the fat” and cleanse the palate.

The Anatomy of the Dish

A bowl of Bak Kut Teh balances many elements — pork bones for body, Chinese herbs for depth, garlic for pungency, and soy sauce for umami. The flavors are gentle yet profound, with a characteristic herbal-fragrant, mildly meaty taste.

Component	Purpose
Pork bones / ribs	Provide richness, body, and tender meat.
Chinese herbs	Give medicinal, earthy, and sweet notes.
Garlic	Contributes bold aroma and subtle sweetness.
Soy sauce	Adds saltiness and umami depth.
Mushrooms	Lend umami and texture variation.
Tofu puffs / fried tofu	Absorb broth; provide bite and richness.

Key Ingredients

Authentic Bak Kut Teh relies on a few core elements. Many cooks use pre-packaged herbal sachets from Asian grocers, but scratch blends deepen the experience. Here’s what’s essential:

Pork: Ribs (spare, back, or St. Louis style) are canonical, often supplemented with pork belly or shoulder for contrasting texture.
Chinese Herbs: Common herbs include dang shen (codonopsis root), dang gui (Chinese angelica), chuan xiong (lovage rhizome), rehmannia, licorice root, yu zhu (solomon’s seal), chen pi (tangerine peel), cassia bark, and star anise.
Garlic: Several whole bulbs, smashed but unpeeled, provide the signature aroma and flavor.
Mushrooms: Dried shiitake mushrooms are classic, releasing their earthy scent into the broth. Enoki mushrooms or fresh button may also be used.
Soy Sauce: Both light and dark soy sauce add layers of saltiness and color. Some recipes include oyster sauce for extra body.
Tofu Puffs / Fried Tofu: Soak up and deliver broth with each bite.

Garnishes: Tang oh (garland chrysanthemum), cilantro, green onions, youtiao (Chinese crullers), and sometimes fresh chilies in soy sauce.

Step-By-Step: How to Make Bak Kut Teh

Bak Kut Teh is mostly hands-off but requires patience for the flavors to meld. Here’s a structured outline of the home-cooked process:

Prepare the Broth Base:
- Rinse and blanch pork bones/ribs briefly in boiling water (3–5 minutes) to remove impurities. Discard water and rinse bones again.
- Refill the pot with clean water, add cleaned bones, whole garlic bulbs, soaked mushrooms, and all herbs (tied in cheesecloth or a mesh bag, if loose).
Simmer:
- Bring to a boil, reduce to a gentle simmer. Skim surface scum.
- Simmer covered for 2–3 hours until pork is tender and broth is rich and fragrant. If using a slow cooker, set on high for 2–3 hours.
Season and Finish:
- Remove herbal sachet/loose herbs, garlic bulbs (optional: some prefer to leave them in).
- Add soy sauces, season with salt and a pinch of sugar. Taste and adjust — the broth should be savory, a bit sweet, and deeply herbal.
- Add fried tofu puffs and additional mushrooms near the end (the last 30 minutes), so they soak up the flavors but don’t fall apart.
Garnish and Serve:
- Ladle over bowls filled with blanched tang oh or other greens.
- Top with cilantro, scallion, and a side of hot chili soy sauce. Youtiao, steamed rice, or noodles make perfect pairings.

Tips and Tricks for Success

Use the Freshest Herbs: Better quality herbs yield a brighter, more complex broth. Chinese herbalists can help you source them properly.
Balance Pork Cuts: Combining ribs and belly/shoulder creates varied bite–ribs for chew, belly for melting softness.
Blanch Bones First: This step is crucial for a clear, clean-tasting soup. It removes impurities and any strong porky odor.
Herb Control: Use more herbs for a bolder medicinal profile, or less if you prefer milder, sweeter soup.
Cook Low and Slow: Gentle simmering ensures the pork becomes tender but not dry, and flavors meld seamlessly.
Don’t Skip the Tea: Strong Chinese tea is not just tradition — it genuinely refreshes the palate during a rich meal.

Popular Variations

Bak Kut Teh’s flexibility has led to numerous regional and personal spins. Here are the most recognized:

Klang-Style: The herbal-heavy “dark” version using more medicinal herbs, giving the broth a browner, deeper hue.
Teochew-Style: Found in Singapore and southern Malaysia — lighter, pepperier, with a clear, almost white broth dominated by white pepper and garlic.
Dry Bak Kut Teh: Instead of broth, pork and mushrooms are braised in a thick, caramelized soy-herb sauce. This modern incarnation is especially popular in Klang.
Vegetarian/Vegan Versions: Omit pork; use mushrooms, fried tofu, and plant-based broths while still featuring herbal blends.
Add-Ins: Offal (intestines, stomach), seafood (prawns, fish maw), or preserved vegetables appear in some versions.

Serving Suggestions

Steamed White Rice: The perfect vehicle for soaking up the broth.
Youtiao (Chinese Crullers): Split or dunked to absorb soup.
Chili-Soy Dip: Combine chopped chilies and soy sauce — dip pork pieces for heat and salt.
Fresh Greens: Blanched chrysanthemum leaves, lettuce, or spinach add freshness to contrast with the hearty soup.
Chinese Tea: Strong oolong, tieguanyin, or pu-erh not only refresh the palate but aid digestion.

Nutritional and Health Perspectives

While Bak Kut Teh is hearty, it is believed (especially in traditional Chinese medicine) to have health-promoting properties due to its herbal content. Herbs like angelica root and codonopsis are associated with restoring energy and warming the body. However, its benefits depend on the herbs used and should be enjoyed as part of a balanced diet. The soup is also protein-rich and can be lightened by trimming fat from pork cuts or incorporating more vegetables.

Bak Kut Teh Across Asia

Over time, Bak Kut Teh has travelled far from its Klang roots. In Singapore, the Teochew style dominates, accentuating pepper over herbs. In Indonesia, Thailand, and beyond, localized herbs or proteins may be used. Despite these differences, the core spirit remains: a dish about community, warmth, and the restorative power of slow-cooked comfort food.

Frequently Asked Questions

Q: Is there really tea in Bak Kut Teh?

A: No. Despite the name, there is no actual tea in the soup. Rather, the dish is traditionally served alongside Chinese tea.

Q: Can I use a premade Bak Kut Teh spice sachet?

A: Yes. These are convenient and widely available at Asian markets. They provide a fast, consistent version; authentic homemade blends allow for customized flavors.

Q: What pork parts work best?

A: Pork ribs are classic, but adding pork belly or shoulder gives contrasting textures. Some also include offal or other cuts for complexity.

Q: How do I make it less herbaceous?

A: Reduce the quantity of herbal ingredients or opt for simple garlic, soy, and mushroom for a milder broth.

Q: Can Bak Kut Teh be made halal or vegetarian?

A: While rooted in pork, vegetarian versions using mixed mushrooms, tofu, and vegetable broth are popular. For halal adaptations, substitute pork with chicken and select halal-certified herbs and sauces.

Conclusion

Bak Kut Teh exemplifies Malaysia’s ability to blend cultures, practicality, and comfort into a bowl of soup. Whether enjoyed at a bustling hawker stall or in your home kitchen, this dish offers a complex embrace whose layers are both ancient and ever-renewing. Spend a slow afternoon crafting the broth, and discover why generations turn to Bak Kut Teh for healing, sustenance, and joy.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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