Vietnamese Braised Pork Ribs - these are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
NYT Cooking: This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and cr
Pressure Cooker Bo Kho - One of the highlights from our recent trip to Vietnam was spending time with one of my culinary food idols, Andrea Nguyen. I’ve been cooking out of my treasured, well-worn copy of her cookbook, Into T