Bak kut teh (Hokkien: 肉骨茶) is a Chinesesoup popularly served in Malaysia, Singapore, China and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours [1]. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
