Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with 5-Spice)

I often cook multiple dishes with overlapping ingredients at the same time for ease. So while the Chinese Braised Oxtails with 5-Spice and Hoisin Sauce were simmering away, I also made a pot of Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with 5-Spice).

This is another classic Vietnamese recipe, along the same lines as Thit Heo Kho Trung (Vietnamese Braised Pork with Eggs), but I elevated it just a bit with a little Chinese 5-spice powder. The key, though, is the caramel sauce, which provides a slight sweetness and depth to the dish, as well as all that lovely color.

Chinese Braised Oxtails with 5-Spice and Hoisin Sauce

I had been meaning to make Chinese braised oxtails after eating this dish at Savoy Kitchen - Alhambra long ago. Winter was the perfect time for a long, slow braise.

No story here. Just an easy, comforting recipe.

Lunasia Chinese Cuisine - Alhambra

Since the previous year's birthday dinner at Lu Din Gee Cafe (Duck House) - San Gabriel was just OK, I decided that I didn't want to try anything new this year. No "authentic" Peking duck; I like Cantonese roast duck with steamed buns just fine. And I especially like Lunasia Chinese Cuisine's version, especially because they give me lettuce cups. I already like Lunasia Chinese Cuisine's dim sum best so really, no more dragging my family to try new places. Homey Chinese favorites in an elegant setting was what I wanted this year.

Family-style dining isn't as fun without a large family to order more dishes so cousin Q, his older brother, his older brother's wife, and 1-month-old Pablo (not that he'd be doing any eating :P) joined my brother, his wife, and me.