Traditional Vietnamese Recipe : Cơm tấm sườn nướng - Grilled pork ribs with broken rice
8 Cups of Cooked Broken Grain White Rice
Pork Ribs 2 kg (cut into 4cm individual rib sticks)
Lemongrass 40 gr (about 3 lemongrass stalks)
7 red chili peppers
Garlic 7 pieces
Green onions 4 stalks
Large purple shallot 1 piece
Soy sauce 7 Tbsp
Fresh coconut water 1 Cup
Five Spice flavour 2 teaspoon
Coarsely Ground white pepper: 20g
Coarsely Ground black pepper: 20g
Vietnamese Fish sauce 4 tablespoons
Lemon juice 1 Tbsp
Honey 2 tablespoons
Vinegar 2 tablespoons
Cooking oil 2 tablespoons
Common seasonings (salt / pepper/ sugar)
Blender , electric grill , gas stove , bowl , cup ,...
Place meat in the pot with 2 tablespoons of vinegar, 2 tablespoons of salt, then pour water to cover the meat and soak for 20-30 minutes.
After soaking the meat, take it out and wash the meat with clean water and drain. And place in a deep bowl.
Peeled chili peppers, garlic and shallots, remove outer off the skin.
Then wash in running water lemongrass, chili, garlic, onions and green onions to and allow to drain and dry.
Lemongrass, shallot, 4 garlic cloves and 5 chilis - cut them into small pieces and put them in the blender along with 6 tablespoons soy sauce, 1/2 teaspoon natural stock powder1 cup of coconut water, and 1 teaspoon cornstarch.
Taste and blend until the ingredients form a homogeneous mixture.
Next, add all the marinade mixture to the ribs and mix well.
Marinate the ribs for 8-12 hours for the ribs to absorb the spices evenly.
Preheat a small charcoal bbq ( a small stainless bowl works really well for 4-5 people) , and heat charcoal to a medium to slow heat by allowing the coals to burn down a little., don’t place on a red hot bbq as the temperature will burn the ribs. Low and slow is the key for these ribs.
Place ribs in a Vietnamese style bbq rack and place over the coals. Turning regularly for 20-25 minutes each side, or cooked through golden brown.
Then, you take 2 tablespoons of honey, 1 tablespoon of soy sauce, 4 tablespoons of meat marinade and mix well.
In turn, spread the honey mixture just above the meat and bake for about 1 minute, then turn the meat and spread honey on the other side.
You continue to bake for another 5-7 minutes and turn the meat in turn until the meat is dark brown and fragrant, then remove the meat.
Make fish sauce
You put 2 chili peppers and into the blender with 2 cloves of garlic and puree.
Place in a bowl, 8 tablespoons of cooled boiled water, 3 tablespoons of sugar and stir until the sugar dissolves.
Add 3 tablespoons fish sauce and stir again.
Then you add 1/2 tablespoon of lemon juice along with the garlic and chili puree and stir well.
Make Onion fat
After being washed, cut the green onions into small pieces and put them in a clean bowl with a little salt.
Next, you put 2 tablespoons of cooking oil in the pan, then boil the oil and immediately put it in the cup of green onions.
Quickly mix the scallions while the oil is still hot and you've finished the onion fat!
So our broken rice is ready!
You put the rice on a bowl of broken rice plate with cucumber, sliced tomatoes, pickles and ribs. After that, add a little onion fat on top and finally, serve with the garlic and chilli fish sauce can be enjoyed.
The ribs after being cooked have a fragrant aroma and a beautiful golden brown colour, the ribs are soft and succulent, and the spices are also extraordinarily rich. Eating with rice and fish sauce sour, sweet and spicy with greasy onion fat is great!
After cooking, the ribs release a pleasant scent and turn a gorgeous golden brown colour; the ribs themselves are tender and delicious, and the spices are robust. It's delicious with rice and sour, sweet, and spicy fish sauce doused in the fat of fried onions.