Rabbit

Rabbit is naturally more flavorful and more tender than chicken, to which it is often compared, though in taste and texture it is more like the best veal. It takes to a variety of simple cooking techniques.

We begin with a classic rustic preparation that includes thyme, shallots, and mushrooms; the second dish starts the same way, but finishes under the broiler, with a mustard coating. Next up is rabbit curry, a popular dish that has been on the menu at Vong since it opened, followed by the supremely tender rabbit confit, served with an arugula salad. Finally, there is rabbit pho—our take on the ubiquitous Vietnamese soup.