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Grilled Short Rib Vermicelli

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Posted at 2:37 PM, May 23, 2016
and last updated 2016-05-23 16:37:40-04

By: Chef Michael Eng from SOMI Vietnamese Bistro

Step 1: getting short ribs and vegetable

  • Korean short rib (2lb slice 1/5 thick. May be purchased from Sam’s club or Asian supermarket with or without bone)
  • English cucumber (1piece)
  • romaine heart lettuce (1 head)
  • bean sprouts (1/2 lb)
  • daikon (1 piece)
  • carrot (1 piece)

Step 2: marinade

  • Oyster Sauce (32 Oz)
  • Fish Sauce (2 Oz)
  • Sugar (1/4 Cup)
  • Honey (4.8 Oz)
  • Chicken base (1/4 cup)
  • Salt (1 Tsp)
  • Lemongrass chop fine (1/3 Cup)
  • Five Spice powder (1/4 Tsp)
  • Yellow Onion (Ground) (2 Lbs)
  • Shallot chop fine (1/4 Lbs)
  • Garlic minced (1.5 Tsp)
  • mix all ingredients together in a bowl.

Step 3: marination

  • add 2 cups of marinade to 2lb of short rib and mix it well and let it sits in the refrigerator for 4-12 hours.

Step 4: Vinaigrette sauce

  • Sugar (2 parts)
  • Fish Sauce (1 Part)
  • Vinegar (1 Part)
  • Lime (1/4 Part)
  • Coconut Water (1 Part)
  • mix all ingredients together in a small jar. set it aside in a jar.

Step 5: Vermicelli Rice Noodles (get it from any Asian supermarket)

  • Noodles (1 bag 14.1oz) boiled for 4-6 minutes.
  • 2-quart pot, fill water to half and bring it to boiling and add Vermicelli into and stir often too prevent the noodles from sticking tenth pot
  • remove noodles from the pot and chill it with cold water and drain well.

Step 6: grilling

  • turn on a grill to 350F
  • grill the marinated short rib 3-5 minutes each side
  • remove it from the grill and let it rest for 3-5 minutes

Step 7: plating

  • plate all cooked items onto the plate and it’s ready to serve.