Alyse Whitney, a food video host based in Los Angeles, United States, shared that after dining at a Vietnamese restaurant in New York's Upper West Side, she found herself ordering grilled lemongrass pork almost weekly, served with vermicelli, rice, or bread.
Years later, she learned the recipe from Andrea Nguyen's book, Vietnamese Food Any Day.
In her book, Andrea Nguyen explains that thinly cut ribs are preferred in Vietnam because they absorb marinade quickly, cook fast, and suit weeknight meals. These ribs often feature curved or T-shaped bones, with a layer of fat and marbling along the edges, which enhances the flavor of the dish.
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How to make grilled lemongrass pork ribs
Ingredients:
- three cloves of garlic, minced
- two tablespoons minced shallots or three tablespoons minced yellow onion
- 60 ml finely chopped fresh lemongrass, equivalent to about two medium stalks
- two tablespoons brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1,5 tablespoons canola oil or neutral-flavored cooking oil
- 1,5 tablespoons fish sauce
- 1,25 teaspoons soy sauce
- 1/2 teaspoon molasses or honey
- four thinly cut bone-in pork ribs, each about 170 g and 1,2 cm thick
Instructions
- Make the marinade: Combine garlic, shallots, lemongrass, brown sugar, and pepper in a food processor; blend until smooth. Add oil, fish sauce, soy sauce, and molasses or honey; continue blending until the mixture is relatively smooth.
- Marinate the meat: Pat the ribs dry with paper towels, then add them to the marinade mixture and toss to coat evenly. Cover and marinate at room temperature for about 30 minutes or in the refrigerator for up to 24 hours. If refrigerated, remove the meat about 30 minutes before grilling.
- Grill the ribs: Preheat a cast-iron grill pan, charcoal grill, or gas grill over medium heat. Grill the ribs for 5-7 minutes, turning frequently until the meat is firm and cooked through. Remove to a plate, let rest for 5-10 minutes, then serve warm.
During grilling, maintain medium heat and turn the ribs frequently. They are cooked when the meat feels firm; you can verify doneness in the center with a knife tip. After cooking, let the meat rest for 5-10 minutes before serving.
The finished ribs are tender and juicy, infused with the aroma of lemongrass and the savory depth of fish sauce. Any leftover meat can be sliced and used in spring rolls, lettuce wraps, or served with rice, vermicelli, or salad.
Nhat Minh (According to Simple Recipes, Vietnamese Food Any Day)
