Buto Butong Sotanghon

Indulge in the hearty fusion of Filipino pork back bones and Chinese-inspired sotanghon noodles, a comforting main course perfect for chilly days. Warm up your day with this comforting Filipino fusion dish 🍲✨ Perfect for chilly weather! #ComfortFood #FilipinoCuisine

Sotanghon Soup, a beloved dish in Filipino cuisine, boasts a rich history influenced by Chinese culinary traditions and Filipino adaptations. The term “sotanghon” originates from the Chinese noodle “tanghoon,” highlighting its Chinese roots. These thin, translucent noodles, made from mung bean starch, likely journeyed to the Philippines during early trade between the two nations.

Traditionally, sotanghon soup features chicken broth, but our version takes a twist by embracing the hearty essence of pork back bones. This fusion marries the essence of the original sotanghon soup with the robustness of Nilagang buto-buto, a Filipino beef bone soup.

While sotanghon soup is typically served as a side or snack, our Buto Butong sotanghon transforms it into a satisfying main course, often paired with rice, a staple in Filipino dining. Its substantial, meaty character offers comforting warmth, especially during chilly weather.

The marriage of Chinese and Filipino influences in this dish represents the rich tapestry of Philippine culinary history, where diverse cultures come together to create culinary masterpieces.

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Buto Butong Sotanghon

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Indulge in the hearty fusion of Filipino pork back bones and Chinese-inspired sotanghon noodles, a comforting main course perfect for chilly days.


Ingredients

Units Scale
  • 1 1/2 kg pork back bones
  • 150 g bean thread vermicelli noodles
  • 2 litres water or chicken stock
  • 1/2 small head Chinese cabbage, chopped
  • 1 carrot, julienned
  • 6 garlic cloves, minced
  • 1 large red onion, chopped
  • white ground pepper
  • fish sauce
  • spring onions, for garnish
  • fried garlic, for garnish
  • oil
  • salt

Instructions

  1. In a pot, sauté garlic and onions in oil over low heat for 2 minutes.
  2. Add pork back bones to the pot, pour water/stock, and bring to a boil, once boiling skim of the scum that rises to the top. Cover and simmer over medium-low heat for 1 hour and 30 minutes.
  3. Add vermicelli noodles and cook for 10 minutes, adjusting water if needed.
  4. Incorporate cabbage and carrots, continuing to cook for an additional 3 minutes.
  5. Turn off heat, season with fish sauce and white ground pepper, and garnish with chopped spring onions and fried garlic. Serve hot.

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4 Responses

  1. Homey, delicious and so flavourful!

  2. Hannah says:

    It’s going to be over 90 degrees today and that still looks amazing! Comfort food transcends all types of weather.

  3. caroline says:

    Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing !I’m a bit of a foodie, so when I stumbled upon FoodHub, I was thrilled! It’s like a treasure trove of culinary delights, with a plethora of recipes, cooking tips, and restaurant recommendations. It’s become my go-to destination whenever I want to explore new flavors and cuisines.






  4. Eva Taylor says:

    This recipe is quite impressive! Your clear instructions and enticing photos make it easy to follow along and imagine the delicious result. I appreciate the variety of dishes you share, catering to different tastes and dietary preferences. Looking forward to trying out some of these recipes myself.

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