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Roasted Nước Mắm Sauce (aka Nini's Secret Sauce)

I want to show you how to lacquer it on the most perfect ribs.  No grill required!  We'll pair these fall off the bone ribs with a refreshing cabbage mango slaw. 
If ribs aren't your thing, you can substitute for any other protein (like crispy chicken wings) or vegetables.
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Servings: 4 servings
Cuisine: Vietnamese
Ingredients Equipment Method

Ingredients
  

Roasted Nước Mắm Sauce
  • 5 cloves garlic (freshly chopped (about ¼ cup))
  • ½ cup oil
  • 4 tbsp crushed red pepper flakes
  • ½ cup Louisiana cane syrup (Important!! But it can also be substituted with Lyle’s Golden Syrup)
  • ¼ cup rice vinegar (make sure it's unseasoned)
  • ½ cup fish sauce
  • 4 tbsp brown sugar (dark if you can get it)
Ribs
  • 1 rack ribs
  • 3 tbsp brown sugar
  • 1½ tsp salt
  • ½ tsp pepper
  • ½ cup roasted nước mắm sauce (recipe above)
  • ¼ cup cilantro
  • 1 tbsp sesame seeds
  • 1 each lime (cut into wedges)
Chicken Wings
  • chicken wings
  • corn starch
  • salt + pepper (to taste)
  • oil (to fry)
Vegetables
  • vegetables of choice
  • salt
  • pepper
  • olive oil (enough to coat vegetables)
Garnishes
  • 2-3 whole limes
  • toasted sesame seeds
  • ½-1 bunch cilantro
Mango Cabbage Slaw
  • ½ head cabbage (sliced thinly)
  • 1-2 whole mangoes - unripe is great but ripe ones are delicious here too (cut into strips)
  • ½ bunch mint (pick the leaves)
  • ½ bunch cilantro (roughly chopped)
  • ½ red onion (thinly sliced)
  • ¼ cup lime juice (fresh)
  • 2 tbsp sugar
  • ¼ cup fish sauce
  • 1-2 whole thai chilis
  • 1-2 whole garlic cloves

Equipment

  • Mortar and pestle (optional)
  • Mixing bowls
  • Cutting board and knife
  • Saute pan
  • Pot with oil if making chicken wings
  • Baking/sheet tray
  • Grill (optional)
  • Foil

Method
 

Roasted Nước Mắm Sauce
  1. Place red pepper flakes into a bowl that is heat resistant.
  2. Heat oil in a pot and fry garlic.  Strain the garlic oil onto the red pepper flake.
  3. In the same pot, add cane syrup, rice vinegar, fish sauce and brown sugar and bring to a boil.
  4. Add red pepper flakes and half of the oil into the pot and cook the glaze until it coats the back of a metal spoon.
  5. Add fried garlic and set aside.  This will last a long time in the fridge!
Ribs
  1. Clean the ribs of any silver skin and the membrane on the bone side of the ribs.
  2. Mix the salt, brown sugar and pepper together and rub all over the ribs.
  3. Wrap the ribs tightly with foil and bake at 300 degrees for 3 hours.  Let it rest and cool.  Better if done the day before.
  4. Unwrap from foil and glaze with the roasted nước mắm sauce. Place under the broiler just until caramelization occurs (about 3-5 minutes). Glaze one more time and broil.
  5. Garnish with sesame seeds, cilantro and lime juice.  Don’t forget the lime juice!
Chicken Wings
  1. Season chicken wings with salt and pepper.
  2. Dust with cornstarch and let it sit for about 5 minutes.
  3. Fry in oil for about 10-12 minutes until it is a pale golden color.
  4. Toss in the secret sauce and garnish with sesame seeds, lime juice and cilantro.
Vegetables
  1. Roast vegetables with a little salt and olive oil.  I like to roast most vegetables at 400°F.
  2. Once the vegetable is almost done cooking, glaze the vegetables and broil for a few minutes.
  3. Garnish with lime, sesame seeds and cilantro.
Mango Cabbage Slaw
  1. Place cabbage, mango, mint, cilantro and red onion in a bowl together.
  2. Crush garlic and thai chili in mortar and pestle and combine the lime juice, sugar and fish sauce.
  3. Dress the slaw with the fish sauce dressing and season with salt if needed.