Peel the fuzzy melon and cut into 3 cm wedges. Wash the spring onions and cut 2 stalks into 4 cm segments for the soup and 1 stalk into ½ cm pieces for garnish, setting each aside separately. Wash the pork spareribs and pat dry.

In a bowl, combine the pork spare ribs with the Ahh Maa Meat Velvet and a splash of water to form a light paste. Rub evenly into the ribs and rest for 15 to 20 minutes, then rinse thoroughly under cold water and pat dry.

Combine the rinsed pork spareribs with the Fish Sauce and Ahh Maa Garlic Meat Seasoning. Mix well and marinate for at least 20 minutes.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

In a pot, bring the chicken stock and water (1 Liter for 2 servings / 2 Liter for 4 servings / 3 Liters for 6 servings) to a boil. Stir in the Ahh Maa Vietnamese Soup Seasoning. Add the fuzzy melon and simmer for 15 to 20 minutes until just tender.

Air fryer method (recommended): Cook the marinated pork spareribs at 195°C for 14 to 15 minutes, shaking the basket halfway through until golden and cooked through. 

Deep fry alternative: Heat oil in a deep pan or fryer to 175°C and fry the pork spareribs in batches for 6 to 8 minutes until golden brown and cooked through. Drain on a wire rack.

Tip: If using a liner or basket in the air fryer, cook times may increase. Use colour as your guide rather than time alone.

Combine the minced pork with the Ahh Maa Minced Pork Seasoning and mix well. Roll into small meat balls and add to the simmering soup. Cook for 5 minutes until cooked through. Stir in the spring onion segments and remove from heat.

Plate the pork spare ribs alongside the steamed jasmine rice and a bowl of fuzzy melon and pork soup, garnished with the diced spring onion.