My version of these caramelized ribs differ slightly from my grandma’s in that they don’t have any added minced lemongrass nor chili peppers. I instead add chopped green scallions in their place. I’ve noticed that a few recipes out there include fish sauce, but my family’s version of this savory, slightly sweet dish doesn’t include any.

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Vietnamese caramelized ginger chicken perfectly marries savory and sweet flavors. Once the liquid reduces, it bathes the chicken in a glistening amber sauce imbued with a fiery ginger flavor. The sauce will no doubt have your taste buds popping and begging for more. This dish pairs perfectly with a side of steamed white jasmine rice.

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