Chinese Claypot Rice with Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice)

OK, so now you know how to cook rice on the stove top. If you've done it in a claypot, you can keep the rice cooking a little bit longer if you want a nice crispy crust. But even better is if you combine it with seasoned spare ribs. Obviously, I go with the Vietnamese version, Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice).

So good that the day before lil' sis and I left for a long drive up to Portland, when our brother said he'd take us out for lunch, I mentioned making claypot rice with spare ribs and he opted to come over instead.




Chinese Claypot Rice with Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice)

This isn't so much a recipe as a putting together of various recipes.

For about 4 servings, you'll need:
Make rice on the stove top in a claypot
Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice)
A few stalks of green onions, sliced
A few cloves garlic, sliced

Make the spare ribs ahead of time.


Make 2 cups of rice on the stove top. In about 15 minutes, when the rice should be about done cooking, mince and saute the green onions and garlic in a bit of oil.


Add the spare ribs and several generous spoonfuls of the sauce along with the green onions and garlic to the top of the rice. Allow the rice to finish cooking and for the flavors to meld.


That's it! You've got your meat and your rice in one meal.


Enjoy!

*****
1 year ago today, Vietnam Restaurant (Bo 7 Mon (7 Courses of Beef)) - San Gabriel.
2 years ago today, Thai Green Curry with Thai Eggplants.
3 years ago today, Top Baguette - Westminster (Little Saigon).