Grab some short ribs from your local market, throw together some Vietnamese spices and you have the beginnings of something magical!
This sandwich can be served hot OR cold. And if ribs aren’t for you, pick your fave meat and Chef Liz guarantees it’ll be just as good!
2 shallot, finely chopped
2 lemongrass, finely chopped
2 tbsp tamari
1 tbsp fish sauce
1 tbsp chili paste
2 tsp kosher salt
2 tbsp sugar, light brown
2 tsp Chinese five-spice powder
1 tbsp garlic, grated
2 tbsp ginger, grated
3 lbs beef, boneless short rib
4 scallion, chopped
fresh cilantro, to taste
Step 1 - Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
Step 2 - 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.
Step 3 - Heat oven to 450 degrees. Add 2 cups of water to the pan with the meat and marinade, 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.
Step 4 - Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, cut the ribs from the bones with a sharp knife and pile them onto a platter/dish.
half cucumber, julienne
1 jalapeno, sliced
1 carrot, julienne
1/2 c rice vinegar
1 c water
2 tbsp salt
3 tbsp white sugar
1 tsp black peppercorn
chili flake, to taste
1 star anise
Mayo, to taste
Sriracha, to taste
cilantro, fresh picked
mint, fresh picked
baguette
Julienne veggies for pickles in bowl, mix together. Boil salt, water, sugar, rice vinegar, and spices until sugar and salt dissolve. Pour over veg until submerged and cover with plastic wrap. Taste, season, set aside. Add more water if there's not enough liquid.
Pick cilantro and mint leaves, wash, dry set aside.
Mix mayo and sriracha, season with with salt to taste.
Toast bread, brush aioli over each side, take nice portion of short ribs and place on bottom of sandwich.
Top with Mint, Cilantro, Pickled Veg and enjoy!