A Chinese soup popularly served in Malaysia where there is a predominant Hokien and Teochew community.

Consists of meaty pork ribs simmered in a complex broth of herbs and spices  for hours.

Spice including :

1- Star anise,
2- Cinnamon,
3- Cloves,
4- Dang gui,
5- Fennel seeds and
6- Garlic

Additional ingredients may include
1- Offal,
2- Mushroom,
3- Choy sum,
4- Dried tofu or fried tofu puffs.

Additional Chinese herbs may include to give the soup a sweeter, slightly stronger flavor

1- Yu zhu (rhizome of Solomon's Seal) and
2- Ju zhi (buckthorn fruit), which .

Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishings include chopped coriander or green onions and a sprinkling of fried shallots.

Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup.

Chinese tea of various kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

Bak Kut Teh Shops in Tawau :

Pah Sang Bak Kut Teh