My husband suggested that for 2020 that I continue with my CƠM GIA ĐÌNH (FAMILY DINNER) menus for the blog. It was very well received last year and I got so busy with the move that forgot to pick it up back up. After being quarantined for days and eating all different kind of food, we all wanted some comforting Vietnamese dishes. I had a jar of pickled mustard greens ready to eat so I decided to make soup with some spare ribs. It turned out very well and fast thanks to the Instant Pot.
This menu #5 is very simple with just Caramelized Pork Belly with Quail Eggs and Pickled Mustard Greens and Spare Ribs Soup. Both dishes were prepared the night before after the kids went to bed so the next day I had time to fry some bananas (chuoi chien) for dessert! I hope you will enjoy this simple menu and I will be back with more ideas soon! Stay well and healthy!
Canh Dưa Cải Chua Nấu Sườn Instant Pot (Pickled Mustard Greens with Spare Ribs Soup)
Thịt Ba Chỉ Kho Trứng Cút Instant Pot (Caramelized Pork Belly with Quail Eggs)