Lemongrass Grilled Short Ribs (Sườn Bò Nướng Sả)

Ingredients

• 1 kg (2¼ lb) flanken-cut beef short ribs, 1 cm (⅜ in) thick

Marinade

• 3 stalks lemongrass, tender white parts finely minced
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 1 tsp black pepper

To serve

• Rice vermicelli or steamed rice, lettuce, mint, cucumber, pickled carrot and daikon
• Nước chấm (fish sauce dipping sauce)

Steps

1. Mix the marinade, then rub it into the ribs.
2. Marinate in the refrigerator for 4 hours or overnight, turning once.
3. Let the ribs sit at room temperature for 20 minutes. Heat a grill or grill pan to medium-high, about 200°C (400°F).
4. Scrape the heavy bits of lemongrass off the ribs so they do not burn.
5. Grill the ribs for 2 to 3 minutes per side, until browned and lightly charred at the edges. The sugars will flare, so turn the ribs promptly.
6. Rest for 3 minutes, then cut the meat between the bones.
7. Serve over noodles or rice with herbs, vegetables, pickles and dipping sauce.

Notes

• Cutting: flanken cut is thin enough to cook fast and soak up flavour; ask for it, or use boneless short rib sliced 1 cm thick.
• Nước chấm: mix 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 120 ml (½ cup) warm water and 1 minced chilli.
• Indoors: broil 8 cm (3 in) below the element, 3 minutes per side.
• Air fryer: preheat to 200°C (400°F). Cook the ribs in a single layer, in batches, for 6 to 8 minutes, flipping halfway, until browned and cooked through.
• Freezer: freeze the ribs raw in the marinade for up to 3 months; thaw overnight in the fridge.