Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.

The name literally translates from Hokkien as "meat bone tea", and it usually consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours. The dish does not contain tea leaves, but the broth is akin to a herbal tea. Instead of pork, it can also be made with seafood, chicken and other meat.

Additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant – the Teochew's version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.

In Malaysia, it is often served with strips of fried dough called you char kway (Chinese: 油炸鬼/粿). Soy sauce (usually dark soy sauce, but light soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi (Bird's eyes chili) and minced garlic is taken together. Tea of various kinds, for example the Tieguanyin (鐵觀音, 铁观音) variety which is popular in the Klang Valley area of Malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this dish.

In Singapore, similarly the Teochew variant dish is served with a side of youtiao cut into small pieces, meant to be dipped into the soup of the dish before consumption. Braised pig trotters are also an option that can be ordered as a side together with the dish and dark soy sauce with chilli padi is preferred as a condiment. Tea, prepared in a kung fu tea ceremony is also served in restaurants specialising in the dish.

Bak kut teh is usually eaten for breakfast or lunch. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

Bak kut teh is commonly consumed in both Malaysia and Singapore. The origin of bak kut teh is unclear, but it is believed to have been brought over from Fujian, China said to be based on a Quanzhou dish of beef ribs stewed with herbs known as niu pai ("beef steak"). In Malaysia, the dish is popularly associated with Klang, where the locals believe it to be the place of origin of bak kut teh. There are a number of claims for the invention of the dish; one claimed that a local sinseh (a Chinese physician) invented the dish in the 1930s, while another claimed he brought the recipe from his hometown in Fujian, China, in the 1940s. The dish is also claimed to have been invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century. The dish was popular among early Chinese immigrants, many of whom had also come from Fujian.

The Teochew variant was developed in Singapore and was sold along areas located beside the Singapore River, specifically in Clarke Quay and River Valley after the end of World War II. Established in 1925, owners of Pek Sin Choon claims that it had been supplying tea to bak kut teh stalls since its founding, but the business records were lost during World War II and the oldest preserved record by the business dates back to 1938. It is believed that the Singaporean version of the dish had at least been around since 1938, with evidence from Pek Sin Choon, which had been supplying tea to a bak kut teh stall, Nankin Street Bak Kut Teh, selling the Hokkien version of the dish in Maxwell Food Centre. The stall was founded by Teo Han Poh, the kitchen helper of Ong Say Bak Kut Teh (李旺世肉骨茶). Ong Say Bak Kut Teh was originally founded in the 1920s but was closed in 1989 due to redevelopment, leading to Teo starting her own bak kut teh business with the same recipe that was passed to her. By the 1960s, bak kut teh had become a popular street fare in Singapore. Certain business has been focused mainly on serving this dish, and developed their business from traditional humble pushcart into a restaurant chain, one such example would be Song Fa Bak Kut Teh, which was founded as a pushcart stall in 1969.