Leng Saeb

Get ready to spice up your palate! 🌶️ These tender pork bones in a fiery broth are simply #FlavorExplosion. Savory Thai Street food with succulent pork bones, a spicy kick, and rich flavours.

If you’re a fan of tantalizing pork bones and crave the rich texture they offer, you’re in for a treat with Leng Saeb. This delectable Thai street food reminds me of Nilagang Buto Buto in the Philippines – simple yet profoundly satisfying.

As someone who relishes bony cuts and takes inspiration from renowned food YouTubers like Mark Wiens, Sonny from The Best Ever Food Review Show, Erwan from Featr, Babish from Babish Culinary Universe, and Trevor from The Food Ranger, I couldn’t resist trying to recreate this dish at home.

A few years back, Mark Wiens unveiled “The Most INSANE Street Food in Thailand” in a viral video, featuring a mountain of tender-braised pork bones nestled in a flavourful, spicy broth. This dish garnered over 7 million views, leaving me curious and eager to replicate it in my kitchen.

The great news is that crafting Leng Saeb at home is a straightforward endeavour and lives up to the remarkable taste Mark promises. While you might find it unconventional to savour a dish centred around bones, these are not ordinary bones – they’re pork neck/back bones, commonly used to craft Thai noodle soup broths. They’re packed with meat, hidden away in every nook and cranny.

In fact, after simmering pork stock with these bones, I invariably end up with an ample amount of tender, succulent meat that falls right off. It’s enough to make a satisfying meal for four adults. Think of it like enjoying ribs – an abundance of bones, but even more meat. If you’re into chicken feet, this dish offers substantially more meat.

So, what does “Leng Saeb” mean? “Leng” is an abbreviation for “ia leng,” which translates to “pork spine” in Teochew Chinese. These bones are prized for their extensive cut surfaces, exposing the bone’s interior, cartilage, and marrow, infusing the broth with rich flavour and body.

Noodle soups were initially introduced to Thailand by Teochew immigrants, which is why Thai people have adopted the Teochew term. Fun fact: “Leng” actually means “dragon,” and when the spine bone is extracted from the pig, it is as lengthy as a dragon!

On the other hand, “Saeb” signifies “delicious” in Lao. When Thai people use it, it carries a double meaning, indicating “spicy and delicious.” This distinction arises from Lao cuisine’s general penchant for spiciness in comparison to Thai cuisine.

So, when you savour a steaming bowl of “Leng Saeb,” you’re relishing spicy, tantalizing pork bones – a true culinary adventure that combines cultural influences and bold flavours in every delightful bite.

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Leng Saeb

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Thai


Savory Thai Street food with succulent pork bones, a spicy kick, and rich flavours.


Units Scale

Pork Stock

Leng Saeb Broth

  • 2 cups pork stock
  • 1 tbsp fish sauce
  • 3 tbsp lime juice or lemon
  • 2 tsp sugar
  • 3 tbsp garlic, minced
  • 4 birds-eye chilies, chopped
  • 2/3 cup chopped cilantro


Pork Stock

  1. In a large stockpot, add pork bones and cover with water. Stir in light soy sauce and fish sauce, then bring to a simmer.
  2. Simmer for 30 minutes or until scum forms on the surface. Skim off the scum and discard.
  3. Add onions, garlic, and peppercorns, then simmer for another 1 1/2 hours or until the meat is fork tender. Add water as needed.

Leng Saeb Broth

  1. Take 2 cups of the pork stock and bring it to a boil in a small pot.
  2. Turn off the heat, then immediately add garlic and chilies.
  3. Season with sugar, fish sauce, and lime juice/lemon juice. Adjust with more fish sauce if necessary.
  4. Stir in cilantro.

To Serve

  1. Arrange pork bones on a platter.
  2. Ladle the seasoned broth over the pork, letting garlic and chilies rest on the bones.
  3. Serve with jasmine rice.



8 Responses

  1. Eha Carr says:

    Hmm! A total newbie! Healthy tastie methinks !!! Pork and coriander . . . yes! Think I can get the neck bones more easily . . . Certainly am going to try !!!

  2. Eha Carr says:

    *smile* Available at all the chains – actually the back ribs look better . . . and not expensive – thank you!

  3. That looks incredible! I need to cook this too!
    p.s I am not sure if you got any of messages I left for you about the disappearance of my comments..

  4. Michelle says:

    Such an interesting dish! Thanks for the introduction — looks like a comforting pork dish that I could eat with a big bowl of rice!

  5. These chunks of pork bones look incredible – so tender, juicy, and hearty. Interesting broth too – rich and flavorful. I may reduce the chillies and skip the cilantro as I’m not a huge fan, but rather than that, it looks superior!

  6. suituapui says:

    Looks good. I like everything Thai!

  7. I do love street food. The fastest way to fully understand the food culture of a country is to try their street food. This Thai version sounds fantastic! I wasn’t familiar with it, but the comparison to ribs is very helpful. Looks delicious!

  8. Another really interesting recipe, and quite beautiful, as well. You must have the most incredible butcher where you live… You get cuts of meat (and bones) that I’ve never seen before.

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