Vietnamese Lemongrass Spareribs Recipes

GRILLED VIETNAMESE LEMONGRASS PORK RIBS

Steps:

• In a mixing bowl, whisk the hot water, fish sauce, sugar, and oil together.
• To make the marinade, trim the lemongrass stalks, leaving about 6 inches from the bottom. Peel the outer leaves and use only the tender bulb. Slice them into rings first then use a very sharp knife to finely mince.
• Chop the shallots and scallions coarsely.
• Add the lemongrass, shallots, scallion, and pepper to the liquid mixture and whisk to combine.
• Place the slab of ribs with the meat side facing the bottom of a baking pan and pour the marinade over it. Cover and let it marinade overnight or at least 8 hours in the refrigerator.
• When ready to grill, remove the slab from the fridge while you prepare the grill. Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.
• Once the coals have burned down to about 375 degrees F, place the meat over the coals to sear for a minute on each side.
• Move the meat to the opposite side lined with heavy duty foil and cook for about 90-100 minutes, basting every now and then with the marinade and flipping it.
• Let the ribs rest for 15 minutes before slicing between each ribs. Serve immediately with jasmine rice and your favorite vegetables.

COCONUT GRITS WITH VIETNAMESE SHORT RIBS

Steps:

• Make the short ribs: Preheat the oven to 325˚. Toss the short ribs with the five-spice powder and a generous pinch each of salt and pepper. Heat the vegetable oil in a large dutch oven over medium-high heat. Add the short ribs and cook, turning, until browned, 10 minutes. Remove to a plate and spoon off all but a thin layer of the drippings. Add the garlic, shallots, ginger, lemongrass, cinnamon and star anise to the pot and cook, stirring, until the garlic and shallots are softened, about 3 minutes.
• Stir 2 1/2 cups water, the soy sauce, 2 tablespoons each brown sugar and rice vinegar, 1 tablespoon fish sauce and the chili-garlic sauce into the pot. Return the short ribs to the pot in a single layer. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the meat is very tender, adding up to 1/2 cup more water if the pot is too dry, about 2 1/2 hours.
• Remove the short ribs to a plate; discard the bones. Strain the liquid through a fine-mesh sieve into a small bowl or fat separator. Skim or pour off any excess fat, then pour the liquid into a large skillet. Add the remaining 1 tablespoon each brown sugar and rice vinegar and the remaining 1 teaspoon fish sauce. Bring to a simmer and cook until slightly thickened, 5 to 10 minutes. Return the short ribs to the skillet and continue to cook, turning often, until glazed, 4 to 8 minutes.
• Meanwhile, make the grits: Combine the coconut milk, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring often with a wooden spoon, until tender, 15 to 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Divide the grits among 4 shallow bowls. Top with the short ribs and pickled vegetables. Sprinkle with cilantro and mint.

VIETNAMESE SPARERIBS WITH CHILE AND LEMONGRASS

Steps:

• Heat the oven to 325°F.
• Season the ribs lightly with 1 tsp. of the salt and place on a broiler pan fitted with the broiling rack or a baking sheet fitted with a cooling rack. Add a 1/4-inch depth of boiling water to the pan, wrap the ribs and pan tightly with foil, and cook until the ribs are pull-apart tender, 1-1/2 to 2 hours. Basically, you're steaming the ribs.
• In the bowl of a food processor fitted with the metal blade, combine the garlic, lemongrass, chiles, and onions and process for 30 seconds, until well chopped. Add the sugar, ginger, fish sauce, soy sauce, and the remaining 1 tsp. salt and continue processing to a coarse paste, scraping down the sides of the food processor a couple times.
• Adjust the rack in the oven to the highest setting and preheat the broiler. Arrange the ribs, meat side up, on the rack and smear with some of the garlic paste. Broil the ribs until nicely caramelized, about 5 minutes. Watch carefully and when they start getting a little char on the tips, remove and flip them. Smear again with some of the paste and broil on the bone side for about 3 minutes. Flip, smear, and broil one final time so they are nice and crispy on the meat side, about 2 more minutes.
• Using tongs, transfer the ribs to a cutting board and cut into single-bone pieces. Squeeze the lime into the pan drippings and stir to combine. Toss the ribs in the pan drippings and serve sprinkled with the cilantro.

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

VIETNAMESE LEMONGRASS MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
• Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
• Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

VIETNAMESE SPARERIBS WITH CHILE AND LEMONGRASS

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the ribs lightly with 1 teaspoon of the salt and place on a broiler pan fitted with the broiling rack or a baking sheet fitted with a cooling rack. Add a ¼-inch depth of boiling water to the pan, wrap the ribs and pan tightly with foil, and cook until the ribs are pull-apart tender, 1½ to 2 hours. Basically, you're steaming the ribs.
• In the bowl of a food processor fitted with the metal blade, combine the garlic, lemongrass, chiles, and onions and process for 30 seconds, until well chopped. Add the sugar, ginger, fish sauce, soy sauce, and the remaining 1 teaspoon salt and continue processing to a coarse paste, scraping down the sides of the food processor a couple times.
• Adjust the rack in the oven to the highest setting and preheat the broiler. Arrange the ribs, meat-side up, on the rack and smear with some of the garlic paste. Broil the ribs until nicely caramelized, about 5 minutes. Watch carefully, and when they start getting a little char on the tips, remove and flip them. Smear again with some of the paste and broil on the bone side for about 3 minutes. Flip, smear, and broil one final time so they are nice and crispy on the meat side, about 2 more minutes.
• Using tongs, transfer the ribs to a cutting board and cut into single-bone pieces. Squeeze the lime into the pan drippings and stir to combine. Toss the ribs in the pan drippings and serve sprinkled with the cilantro.

VIETNAMESE LEMONGRASS SPARERIBS

Steps:

• preheat oven to 500°F.
• Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
• Use a knife to help loosen any stubborn spots.
• Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
• In a mortar, pound together the garlic, shallots, pepper and salt.
• Stir in the sugar, fish sauce, lemongrass, wine and oil.
• Arrange the ribs in a single layer on a shallow dish.
• Pour the marinade over them and coat well.
• Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
• Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
• serve hot or at room temperature.

VIETNAMESE LEMONGRASS PORKABOBS - THIT LUI

Steps:

• Slice pork into long thin slices, less than 1/4" thick.
• Place pork into marinade ingredients and allow to rest at least 2 hours, up to overnight.
• Thread the pork onto bamboo skewers that have soaked in warm water for at least 20-30 minutes.
• Grill over medium-hot coals or heat for about 5 minutes, or until done.
• Alternatively, meat can be cooked in the broiler.
• Serve with Nuac mam (recipe#25375).