Barbecued ribs, known as “cánh heo nướng” in Vietnamese, are a popular street food in Vietnam, particularly in the southern regions like Ho Chi Minh City and the Mekong Delta. Here’s how they typically prepare them:

1. Grilled Pork Ribs (Sườn heo nướng): The ribs used are usually pork ribs, cut into shorter sections to make them easier to handle and grill.
2. Marinade: The ribs are marinated in a mixture of fish sauce, soy sauce, sugar, garlic, and black pepper, which gives them a sweet, savory, and slightly spicy flavor.
3. Grilling: The marinated ribs are grilled over charcoal, typically using a makeshift grill or “bi” made from a metal drum or a brick-lined pit. The grilling process is usually quite hot, giving the ribs a nice char on the outside while keeping the meat tender and juicy inside.
4. Sauce: Once the ribs are cooked, they’re brushed with a sweet and sticky sauce made from a mixture of sugar, fish sauce, soy sauce, and sometimes tomato ketchup or hoisin sauce. This adds an extra layer of flavor and helps to balance out the savory and slightly charred taste of the grilled meat.
5. Garnishes: The ribs are often garnished with fresh herbs like cilantro, basil, or mint, as well as sliced chilies and a squeeze of lime juice.

The result is a deliciously flavorful and tender barbecue rib dish that’s both sweet and savory, with a nice balance of textures from the charred exterior to the juicy meat
inside.

In Vietnamese, there are several ways to refer to pork ribs, depending on the context and the type of ribs being described. Here are some common terms:

1. Cánh heo: This is a general term that refers to pork ribs, whether they’re grilled, boiled, or braised.
2. Cánh lợn: This term specifically refers to pork rib tips or the bony end pieces of the rack.
3. Cánh xương heo: This phrase literally means “pork rib with bone” and is often used to describe a dish that serves the ribs with the bone intact, such as grilled pork ribs with the bone in.
4. Sườn heo: This term typically refers to spare ribs or the longer, meatier sections of the rack.
5. Lợn xay: This phrase means “pork rib cutlet” and usually describes a dish that serves the ribs sliced into thinner pieces, often breaded and deep-fried.

These terms can be used in various recipes and dishes throughout Vietnamese cuisine, such as grilled pork ribs (cánh heo nướng), braised pork ribs (cánh heo hầm), or
stir-fried pork rib cutlets (lợn xay chiên).