The meat rather than the noodles are at the core of this dish by executive chef and partner Mike Morales of Sunda, with locations in Chicago and Nashville.
He starts with a broth of duck stock, oxtail jus, fish sauce, star anise, cardamom pods, cinnamon sticks and cloves. He braises beef short ribs in that and then plates the meat with mung bean noodles, cilantro, Thai basil, sliced red chiles, hoisin sauce and sambal. He adds lemon grass and lemon balm to the braising liquid, which is poured from a cast-iron teapot tableside
Price: $36