Short ribs • roasted bok choy & peppers • tofu • Sichuan peppercorns • custardy eggs

Slow-braised beef short ribs in a Vietnamese lemongrass curry broth with coconut milk, ginger, and Sichuan peppercorns.
Finished with forbidden rice ramen, roasted bok choy + peppers, tofu, kimchi, chili crisp, microgreens, and soft-boiled / sous-vide custard eggs.

Key Elements

• 🥩 Short ribs pressure-cooked until spoon-tender
• 🌶️ Red Boat lemongrass curry (regular + spicy)
• 🥥 Coconut milk for richness
• 🍺 Beer-braised broth (lager/light ale for depth, not bitterness)
• 🌿 Sichuan peppercorn sachet for subtle numbing warmth
• 🥬 Roasted bok choy & peppers (not sautéed — deeper flavor)
• 🍜 Forbidden rice ramen
• 🥚 Custardy eggs (63°C / 145°F, silky centers)
• 🥬 Microgreens, kimchi, chili crisp to finish

How it came together (quick)

• Short ribs browned, then pressure-cooked in lemongrass curry + coconut milk + beer
• Broth boosted with ramen base + ginger preserve
• Tofu added post-braise to soak up flavor
• Ramen cooked directly in broth
• Roasted veggies folded in at the end
• Kimchi added only in the bowl (keeps crunch + probiotics)
• Finished with eggs, microgreens, chili crisp, and fresh ground Sichuan pepper