Lemongrass pork ribs recipe (suon nuong xa)
- Cuisine: Vietnamese
- Serves 6
For the best results, marinate the ribs overnight and cook them on an unlined oven tray; lining the tray creates a steaming effect so the ribs won’t be as glossy and sticky.
Ingredients400ml fish sauce
400g caster sugar
2 lemongrass stalks, white part only, finely chopped
2 garlic cloves, finely chopped
1.5kg American-style pork ribs*, cut into individual ribs
Mint and coriander leaves, sliced tomatoes, Lebanese cucumber, red bird’s-eye chilli and spring onions, and steamed rice, to serve
PreparationPlace fish sauce, sugar, lemongrass, garlic and 1 tsp white pepper in a bowl. Whisk until sugar dissolves. Place ribs in a large bowl and pour over marinade. Cover and refrigerate for at least 5 hours or overnight.
Preheat oven to 190°C. Drain ribs, reserving marinade. Place ribs on an oven tray and drizzle with a little of the reserved marinade. Bake, drizzling with more marinade halfway through cooking, for 20 minutes or until browned and sticky. Serve with mint and coriander leaves, sliced tomatoes, cucumber, chilli, spring onion and steamed rice.
* American-style ribs are back ribs from the top of the rib cage. They still contain a bone, whereas spare ribs do not. You may need to order them from your butcher.
DRINK 2011 Yalumba Y Series Vermentino, South Australia ($11)
As seen in Feast magazine, Issue 9, pg76.
Photography by Derek Swalwell.
If you enjoyed this Lemongrass pork ribs recipe (suon nuong xa) then browse more Vietnamese recipes, meat recipes, summer christmas feast recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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A bain-marie is a bath of water that is used to gently cook ingredients and protect them from too much direct heat. To make a bain-marie simply fill your roasting dish just below the top with water. Place the other cooking vessel into the water and cook as per recipe.
An Italian dish, served as a appetizer, of very thin shavings of raw beef fillet, served cold with olive oil and lemon juice or with a mayonnaise or mustard sauce. Capers and onions are often served as garnish.