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Started By
Message
Ribs - Vietnamese Inspried
Posted on 5/23/20 at 8:15 pm
Posted on 5/23/20 at 8:15 pm
The Vietnamese joint near my work has been closed during this whole Covid thing, and I needed a fix, so I took things in to my own hands. I picked up some ribs a few weeks back and had been planning on smoking them this weekend. I tried to find a way to cook them with a Vietnamese angle.
Started with the rub. Some five spice, ginger, lemongrass, garlic, fish sauce, lemon zest, brown sugar, and red pepper.
Threw them on the smoker and waited. I debated using wood or not, as everything I ate in Vietnam was either cooked with charcoal or gas, but it in the end I threw some apple wood in there just because.
I wanted these fairly fall off the bone for the final product, so I wrapped after a few hours. I know some are not fans of fall of the bone, but when you see the final product it will make sense.
In the meantime, I pulled together some pickled carrots and some dipping sauce. The dipping sauce was inspired by what you get with bun cha. It was homebrew rice lager, fish sauce, brown sugar, water, lemongrass, ginger, onion, five spice, and pepper. Pretty close to the rub I used on the ribs.
Ribs all done and ready to be broken off the bone.
As far as eating these, I used lettuce and rolled them up with vermicelli, pickled carrots, cilantro, and the ribs. Dip the whole thing in the dipping sauce and chow down.
All in all I was pleased. It scratched the itch. The ribs were not my best effort as far as tenderness. They came out a little drier than I prefer. The lettuce didn't quite roll as easily as some of the greens they have in Vietnam, but I don't know how to fix that. I'll give it another go at some point, but not right away. It was a good bit of work and I'm not sure if it was worth the effort.
Started with the rub. Some five spice, ginger, lemongrass, garlic, fish sauce, lemon zest, brown sugar, and red pepper.
Threw them on the smoker and waited. I debated using wood or not, as everything I ate in Vietnam was either cooked with charcoal or gas, but it in the end I threw some apple wood in there just because.
I wanted these fairly fall off the bone for the final product, so I wrapped after a few hours. I know some are not fans of fall of the bone, but when you see the final product it will make sense.
In the meantime, I pulled together some pickled carrots and some dipping sauce. The dipping sauce was inspired by what you get with bun cha. It was homebrew rice lager, fish sauce, brown sugar, water, lemongrass, ginger, onion, five spice, and pepper. Pretty close to the rub I used on the ribs.
Ribs all done and ready to be broken off the bone.
As far as eating these, I used lettuce and rolled them up with vermicelli, pickled carrots, cilantro, and the ribs. Dip the whole thing in the dipping sauce and chow down.
All in all I was pleased. It scratched the itch. The ribs were not my best effort as far as tenderness. They came out a little drier than I prefer. The lettuce didn't quite roll as easily as some of the greens they have in Vietnam, but I don't know how to fix that. I'll give it another go at some point, but not right away. It was a good bit of work and I'm not sure if it was worth the effort.
Posted on 5/23/20 at 9:12 pm to BottomlandBrew
Awesome thing to try. Enjoyed the post.
Posted on 5/23/20 at 9:16 pm to BottomlandBrew
[quote]It was a good bit of work and I'm not sure if it was worth the effort.
I’ve tried several 5 spice rubs on different meats and just can’t get it right. Yours looks really good though. I’m needing a Chinatown fix
I’ve tried several 5 spice rubs on different meats and just can’t get it right. Yours looks really good though. I’m needing a Chinatown fix
Posted on 5/23/20 at 9:21 pm to BottomlandBrew
Nice.. I have a Japanese 7 spice I use and then on the last of of the 3-1-1 brush with teriyaki .. actually doing tomorrow
Posted on 5/23/20 at 9:26 pm to LSUEnvy
Five spice is weird. I've tried a dozen or so mixes and only one or two were any good. Most are out of balance. The one in the picture is mostly balanced, but not all the way. It's a touch too heavy on the clove. I like it when it's so balanced you can't tell what spices are in it.
Posted on 5/23/20 at 9:32 pm to BottomlandBrew
quote:
The dipping sauce was inspired by what you get with bun cha
garlic + sugar + fish sauce + chili + lime juice + little bit of water. Add the carrots for esthetic beauty.
quote:
he lettuce didn't quite roll as easily as some of the greens they have in Vietnam
The greens they use is some variation of collard green. It's flat and have a little bitter taste. With this roll, maybe try using rice paper and it would hold better.
Posted on 5/23/20 at 9:50 pm to BottomlandBrew
IWEI
I want Vietnamese now.
I want Vietnamese now.
Posted on 5/23/20 at 9:58 pm to PeteRose
quote:
The greens they use is some variation of collard green. It's flat and have a little bitter taste.
I'll have to look in to that and see if I can find any around here. I remember in Vietnam it rolling so easily without breaking. You know like the lettuce they use to wrap up the bahn xeo? That's what I was hoping for. The lettuce I used looked like it would roll easily, but it did not.
Posted on 5/23/20 at 10:26 pm to BottomlandBrew
I bought this at the asian grocery recently and rolled banh xeo with it.
Posted on 5/23/20 at 10:40 pm to BottomlandBrew
Most of the viet places here use Romaine for their rolls.
Posted on 5/24/20 at 1:15 pm to PeteRose
Yeah, that looks much easier to roll. I'll check it out.
Posted on 5/24/20 at 3:23 pm to BottomlandBrew
Next time you make a batch of those pickled carrots, toss an equal part of daikon radish in with them.
I keep a quart jar of a half and half pickled carrot and daikon in in the fridge at all times.
I keep a quart jar of a half and half pickled carrot and daikon in in the fridge at all times.
Posted on 5/24/20 at 5:12 pm to BottomlandBrew
yeah I’m off 5 spice
I got some Thai seasoning at red stick spice and it’s so much better
and I use butter lettuce for wraps
I got some Thai seasoning at red stick spice and it’s so much better
and I use butter lettuce for wraps
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