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.
This Vietnamese ragu was among the many one-pot dishes that she would make for my brother and me when we were kids. This hearty dish is typically made with chicken, but I prefer to make it with pork ribs, which yields a much richer broth.
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Hello there! PLATED PALATE is my personal collection of Vietnamese & French recipes that I’ve cooked up from my little kitchen in France. I hope that my recipes will inspire you to fire up your stove and to experiment with new flavor profiles in your kitchen.