Servings: 12 as an appetizer
Like other Vietnamese restaurants, Nam Phuong in Atlanta serves pho, but their ribs are the best thing on the menu. The meat is tender with a crackly exterior. Nam Phuong uses flanken or crosscut ribs, which are like little rib nuggets, each with a bone inside. You can order different sauces, but my favorite is the chile and lemongrass. To bring you those flavors and textures, I steam-bake the ribs until tender and then broil and baste them with a puree of lemongrass, chiles, soy sauce, fish sauce, garlic, and sugar. A little rice on the side is perfect.
Asian-style spareribs are cut across the bone, also known as flanken cut. You can find them at Asian markets or have your butcher cut them for you. Ask the butcher to cut the rack of ribs in thirds across the bones.
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