Vietnamese · Dinner
Rice with Grilled Beef Short Ribs
Vietnamese-style grilled beef short ribs marinated in fish sauce, lemongrass, garlic and caramelized sugar, char-grilled and served over steamed jasmine rice with pickled carrot and daikon, cucumber, scallion and cilantro, plus nuoc cham dipping sauce.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
563Calories
35.2gProtein
26.8gFat
47.1gCarbs
15.8gSugar
2.8gFiber
1635mgSodium
100mgChol
9.9gSat Fat
660mgPotassium
71mgCalcium
3.8mgIron
2.6mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Mince the lemongrass tender core and garlic. Whisk fish sauce, brown sugar, minced lemongrass, garlic and vegetable oil until sugar dissolves.
2
Marinate
Rub marinade over the short ribs, cover and refrigerate for 2 hours.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and 1 tsp sugar; let sit 15 minutes until tangy-sweet.
4
Mix
Whisk lime juice, fish sauce, sugar and water until dissolved, then stir in sliced chili for nuoc cham.
5
Grill
Sear marinated short ribs on high heat 2 to 3 minutes per side until deeply charred and meat springs back firm to touch.
6
Plate
Mound rice on plate. Arrange sliced ribs, pickled vegetables, sliced cucumber and scallion alongside. Scatter cilantro on top. Serve with nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef short ribs, cut flanken-style thin across the bone
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 22 stalk lemongrass, tender core
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 1 cup196g jasmine rice, cooked
- 1/2 cup56g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar for the quick pickle
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce for nuoc cham
- 2 tsp2 tsp sugar for nuoc cham
- 4 tbsp4 tbsp water for nuoc cham
- 11 small chili
- a small handful of cilantro leaves
