Vietnamese Lemongrass Spareribs Food

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.

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.

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).

VIETNAMESE LEMONGRASS PORK

Steps:

• Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
• Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
• Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
• Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
• Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
• Remove, allow to sit for a few minutes, and then enjoy!

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 LEMONGRASS SHRIMP

Steps:

• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
• Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
• Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.