Over Thanksgiving weekend we had two wonderful Turkey meals. I enjoyed them a lot but I was happy to find a recipe to take a break from the bird.
We have had Andrea Nguyen's "Into the Vietnamese Kitchen" for a while and what better time to test one of her recipes?
This is meant to be an appertizer but for a weekend of heavy meals, this turned out to be a perfect light dinner. I served them with a creamy broccoli salad with sunflower seeds.
My mistake was that I roasted them in the oven instead of using a barbecue or a iron skillet, they were cooked but missing some smoky flavours.
They also reminded me of spare ribs at dim sum, which are usually steamed.
Notes to self: more lemongrass and some serious grilling. Can't wait!
Riblets: 7/10
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