Bak Kut Teh is a simple, yet delicious dish eaten in Singapore. The humble origins are accredited to a commonly known folklore in the country.
A beggar once stopped by a pork noodle stall to beg for food. The stall owner, not very rich himself, wanted to help him. He boiled the pork he had left over from the day’s sale in water and added some spices, including pepper and star anise, which to this day remain the popular ingredients. The spices also gave the soup a tea-like color to which the name Meat Bone Tea is attributed.
The soup is served in two styles: Teochew and Klang. The Teochew version features clear peppery soup, while the Klang style has a thick, cloudy soup with a herbal taste. In Singapore the Teochew version is popular.
Bak Kut is eaten at any time of the day. It is particularly preferred on a rainy day, and known as “soup for the soul”.
Here‘s a post that I found on another site that walks you step by step through a recipe! Enjoy! 🙂
Image Source: thebestsingapore.com