Vinai

braised beef rib, bac ha, sour bamboo, mushrooms

chef Yia Vang reading tickets at the pass in the Vinai kitchen

charred cabbage with fermented mustard greens, charred carrots, and spicy peanuts

grilled fish marinated in green and red sauces

Top: fried catfish with a quartet of hot sauces. Above, clockwise from left: braised beef rib, grilled marinated fish, chef Yia Vang, charred cabbage. | Drew Anthony Smith

Top: fried catfish with a quartet of hot sauces. Above: braised beef rib, grilled marinated fish, charred cabbage, chef Yia Vang.