Ly Ly and the Short Ribs

Ly Ly

Took a chance on what looked like a nothing spot just off the avenue. Packed. Always a good sign. We had the Hong Kong Scorpion beers — their pilsner, whatever it was — and I got the fish. It was exactly right: bright, funky, clean. That combination of lime and fish sauce and herbs doing what they do.

Left thinking about it.

The Cook

Vietnamese-inspired braised short ribs. Take whatever savory broth or brine is in the fridge. I used short ribs but a pork shoulder works — call it pulled pork, call it whatever.

What I used:

• Short ribs
• Savory broth or brine (whatever’s in the fridge)
• Salt, pepper
• Lime
• Cilantro
• Peanuts
• MSG
• Fish sauce — didn’t have it. Wish I did.

Method:

Cartouche the ribs in the braising liquid. 300°F, 6 hours. Low and slow. Let it sit a few minutes before you touch it.

Bones fell right out.

To serve:

Over rice. Thinly sliced raw onions. More lime — be generous. Chopped peanuts. Cilantro. That’s it.

What I’d Change

Fish sauce. That’s the whole gap. It’s the bridge between “pork braised in brine” and “this tastes like something from Ly Ly.” Pick some up before you make this again.

Everything else? Don’t touch it.