Vietnamese Spareribs With Chile And Lemongrass Food

VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)

Steps:

• Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
• Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
• Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
• Pat dry your chicken, cut into bite size pieces.
• In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
• Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
• Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
• Serve with a side of rice.

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 CHILE-LEMONGRASS SHORT RIBS WITH PICKLED DAIKON RECIPE

Steps:

• Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
• While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
• To serve, scatter daikon over ribs, leaving any liquid in bowl.

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.

GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE

Steps:

• 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
• 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
• 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
• 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
• 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

VIETNAMESE SESAME SPARERIBS

Steps:

• In large bowl, mix scallions, sesame seeds, salt, fish sauce, honey, flour and sugar. Marinate in mixture overnight -- or for 24 hours, it makes a difference! You can marinate for 15 minutes, but I noticed the flavors are amazing when marinated for longer.
• Preheat oven at 350°F
• Bake spareribs for 20 minutes, turning occasionally. Turn oven to broil and broil ribs for 5 minutes, turning frequently. Serve with sweet and sour sauce. The fish sauce will smell kinda strong and weird while cooking -- don't worry it doesn't taste that way.
• Sweet and sour sauce:.
• In bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is dissolved. Stir in chili pepper.

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.