Ingredients:

• Riblets

  • 2–3 lbs eland riblets, cut between the bones into 1-inch pieces

  • 1 jar spicy Vietnamese lemongrass curry (Red Boat recommended)

  • 1 can coconut milk

  • 15 cloves garlic, smashed

  • 5 green onions, chopped

  • 1 2-inch piece of lemongrass

  • ½ cup Shaoxing wine

  • 1 tbsp fish sauce

  • 1 tbsp fresh ginger, grated

  • Pinch of brown sugar

  • Juice of 1 lime

  • Avocado oil

  • Salt and fresh cracked black pepper

    Vermicelli Bowl

  • Rice vermicelli noodles

  • Grated carrots

  • Chopped romaine

  • Sliced cucumber

  • Cilantro

  • Peanuts (optional)

    Instructions:

  1. Season riblets generously with salt and pepper on all sides. Heat avocado oil in a large Dutch oven or braising dish over high heat and sear the riblets in batches, 2 minutes per side, until deeply browned on all sides. Do not overcrowd the pan or they will steam instead of sear.

  2. Reduce heat to medium, add green onions and smashed garlic and sauté until fragrant. Deglaze with Shaoxing wine, scraping up all the brown bits from the bottom of the pan.

  3. Add the riblets back to the pot along with the coconut milk, curry, fish sauce, lemongrass, ginger, and a pinch of brown sugar. Stir to combine, cover, and braise in a 350°F oven for 3.5 to 4 hours until fall-apart tender.

  4. Remove from the oven, squeeze the juice of 1 lime over the top and stir to incorporate. Prepare rice vermicelli according to package instructions.

  5. To assemble, place noodles in a bowl and top with riblets and a generous drizzle of braising liquid. Add cold carrots, romaine, cucumber, and cilantro. Finish with peanuts if using.