Vietnamese Style Lamb Riblets With Sweet Soy Dipping Sauce Recipes

VIETNAMESE DIPPING SAUCE (NUOC CHAM)

Steps:

• Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
• In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.

VIETNAMESE LAMB SHANKS WITH SWEET POTATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
• Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Steps:

• Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE

Steps:

• Marinate the riblets Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade. Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade. Cook the riblets Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade). Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet. Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours. Make the dipping sauce Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved. Finish and serve Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high. Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more. Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins. Make Ahead Tips The riblets can be roasted, cooled, and refrigerated up to 2 days ahead. Bring to room temperature before broiling.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
• In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
• One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
• To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
• Lay 2 pieces of shrimp on top, then tuck and roll it over again.
• Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
• To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
• Serve the shrimp rolls with the sweet chili dipping sauce.

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.