Suon Ram Man (Vietnamese Caramelized Pork Spare Ribs)

Prepare the glaze by combining 3 tbsp fish sauce, 2 tbsp sugar, minced fresh ginger, and a pinch of black pepper in a small bowl.

Heat 1 tbsp of olive oil in a heavy-bottomed skillet or clay pot over medium-high heat. Add the chicken thighs (cut into bite-sized pieces) and sear until golden brown on all sides, about 5-6 minutes.

Pour the glaze over the chicken. Reduce heat to low and simmer, covered, for 10 minutes until the sauce reduces into a thick, sticky, dark amber caramel that clings to the meat.

Meanwhile, steam the cabbage until tender-crisp. Fluff the cooked jasmine-wild rice blend.

To serve, mound the fragrant rice in a bowl. Arrange the caramelized chicken alongside the steamed cabbage. Drizzle any remaining pan glaze over the chicken and garnish with fresh cilantro or scallions for a pop of brightness.