Weekend Meals: Vietnamese Ribs and Lemon Sorbet

I had never tried Vietnamese food until recently when my good friend bragged that her husband cooks the best Vietnamese food.  So I figured if he can cook it, so can I.  Luckily, one of my cookbooks had a few recipes inserts from chef Luke Nguyen, owner of the world famous Red Lantern, a Vietnamese restaurant in Sydney, Australia.  My first attempt at his recipes was with the Shrimp Sauteed with Fish Sauce and it was delicious.  I have made it a couple of times when I've had friends over and it was a hit every time.

This weekend, since we are home bound with the visit of Emily, which now is only a Tropical depression, I decided to try his other recipe - Vietnamese Braised Pork Spareribs.  Let me just say it, it was delicious.  Even my 2 year old loved it!!! The ribs are first marinated, then roasted and simmered in coconut water with Asian spices, what's not to love.                                                                            

For desert, I made it for the first time Lemon Sorbet.  It's easy, light and refreshing, a perfect blend of sweet and tart to end the meal. 

Here is the recipe:

- 5 or 6 lemons

- 1 and a half cup of water

- 3/4 cup of sugar

- 1 tablespoon of lemon zest

Start by making the syrup, boil the water and sugar for 1 minute until it dissolves.  Add the lemon zest and let is steep for 10 minutes.  Add the lemon juice and cool it in the fridge for 3 hours before putting in an ice cream maker.

Bon apetit everyone!!!