ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Help me with this menu: Vietnamese grilled baby back ribs, rice, and.... what else?
New Posts  All Forums:Forum Nav:

Help me with this menu: Vietnamese grilled baby back ribs, rice, and.... what else?

post #1 of 20
Thread Starter 

I I'll be grilling some Vietnamese baby back ribs: first marinated in lemongrass/fish sauce/cilantro/chili etc..., grilled, served with crushed peanuts and Nước chấm (fish sauce/lime dipping sauce). 

 

Those ribs are very flavorful, sweet, sour, savory and spicy but I'm not too sure what to serve them with. So far my only idea is to make pineapple rice. Mostly because I have some good pineapple here and I want to use it! 

 

But what else? I'm looking for a third idea. Some veggie, or some kind of salad perhaps? Any ideas? 

 

Thank you!

 

post #2 of 20
Am i invited for dinner ?
Sounds good!
How about stir fried morning glory, or if you haven't then sub with spinach.
Its quick and tasty, basically just stir fried with garlic and fish sauce.
Alternatively I would think of a beef salad or so
Bon appetit!

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #3 of 20

A sort of Vietnamese "table salad": I'd probably go with a butter lettuce leaves and some crunchier vegies for textural contrast. A julienne or chip like slices  of carrot, cucumber, zucchini (there's always zucchini to use up this time of year), some herbs. Then you can roll up some meat, vegies, herbs, dip it all in the nuoc cham and enjoy.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 20
Thread Starter 
Quote:
Originally Posted by butzy View Post

Am i invited for dinner ?
Sounds good!
How about stir fried morning glory, or if you haven't then sub with spinach.
Its quick and tasty, basically just stir fried with garlic and fish sauce.
Alternatively I would think of a beef salad or so
Bon appetit!

I'll have a plate ready for you butzy! :)

 

Well Morning Glory it is! I bought 3 nice bunches and I'll stir fry it with bean paste, oyster sauce, fish sauce and garlic. Thanks for the suggestion!

 

 

Quote:
Originally Posted by phatch View Post
 

A sort of Vietnamese "table salad": I'd probably go with a butter lettuce leaves and some crunchier vegies for textural contrast. A julienne or chip like slices  of carrot, cucumber, zucchini (there's always zucchini to use up this time of year), some herbs. Then you can roll up some meat, vegies, herbs, dip it all in the nuoc cham and enjoy.

What a great idea. And simple to prepare too!! If I have the time, I'll do that as well. Maybe some bean sprouts too, some sliced chilis for the ones who want some heat, some mint and some thai basil... EDIT: Just visited your link now and I realize that's exactly what they suggest. Perfect. 

 

Thanks guys!

post #5 of 20

I would grill some baby eggplant, or similar.

post #6 of 20
Thread Starter 
Quote:
Originally Posted by Mike9 View Post

I would grill some baby eggplant, or similar.
Another great idea! Why not? Ok for this time around I already bought the morning glory, but for next time... thanks for the suggestion!
post #7 of 20

mango cabbage salad

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #8 of 20
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

mango cabbage salad

Funny tonight I was cooking cabbage and I decided to keep a couple of wedges in their raw state to serve as part of a "table salad" tomorrow along with the vietnamese ribs. But mango-cabbage salad? Never heard of it. I should give it a try! Thanks for the suggestion as well. 

post #9 of 20

Google Thai mango and cabbage salad, it's pretty much a classic. A great summer time dish that should go well with the ribs.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #10 of 20
Thread Starter 

Ended up doing a table salad, that was a great idea, so thanks Phatch. I had cucumber/carrot sticks, bean sprouts, lettuce leaves, mint, cilantro and purple perilla. That made for a beautiful platter too (no photos unfortunately, I've been trying to spend more time enjoying the present moment lately, which means I almost never take photos of food anymore). 

 

As for the morning glory, it turns out that I couldn't be bothered going back inside to cook them at the last minute since I was grilling outside. I have to keep this in mind: when I'm grilling, rice in the rice cooker is okay, but otherwise, keep it simple, and plan on some sort of salad, not something to cook inside. So we ended up making two meals of chinese pork belly (braised in tomato/4-spice) over rice with sauteed morning glory w/garlic, chili, bean paste, oyster sauce & fish sauce. Those were delicious. 

 

Thanks for all the suggestions. Next time I'll try the mango/cabbage salad!

post #11 of 20

Glad you enjoyed it. The table salad concept is highly adaptable to various Vietnamese meals and simple to do. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #12 of 20
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

Thanks for all the suggestions. Next time I'll try the mango/cabbage salad!


Well, "next time" is coming up next week so I had to revisit this thread. I think I'm going to try that mango/cabbage salad! Sounds like a great idea!!!! Thanks @cheflayne 

post #13 of 20

Cool beans @French Fries. Keep us posted (with pics too) and let us know what you think. A couple of other ideas are

 

 

Asian Carrot and Jicama Salad

 

Weight or Volume                                                                  Ingredients

½ cup                                                                                      rice wine vinegar

½ cup                                                                                      palm sugar

½ teaspoon                                                                              salt

1 teaspoon                                                                               dried bird’s-eye

                                                                                                            chili, roasted ground

1 ½ cups                                                                                  carrots, peeled, matchstick

1 ½ cups                                                                                  jicama, peeled, matchstick

1                                                                                              fresh green bird’s-eye chili,

                                                                                                            thinly sliced rounds

1                                                                                              fresh red bird’s-eye chili,

thinly sliced rounds

Procedure:

Combine vinegar, sugar, salt, and ground chili. Simmer for 10 minutes. Pour over the carrots and jicama. Let sit for 1 hour. Strain off liquid and toss with fresh chilies.

 

 

 

Asian Wild Mushroom Salad

 

Weight or Volume                                                                  Ingredients

1 pound                                                                                   wild mushrooms, sliced

6 tablespoons                                                                          chicken glace

¼ teaspoon                                                                              salt

¼ teaspoon                                                                              palm sugar

9 tablespoons                                                                          kaffir lime juice

6 tablespoons                                                                          nam pla

¼ teaspoon                                                                              dried bird’s eye chili, roasted,

                                                                                                            ground

12                                                                                            shallots, peeled, thinly sliced

6 tablespoons                                                                          Thai basil, rough chopped

3 tablespoons                                                                          cilantro, rough chopped

6 tablespoons                                                                          mint, rough chopped

3 tablespoons                                                                          culantro, rough chopped

3 tablespoons                                                                          green onion, sliced on bias

3 tablespoons                                                                          roasted jasmine rice, ground

 

Procedure:

Combine mushrooms, glace, salt and sugar, Simmer until tender. Toss with remaining ingredients except for the ground rice. Sprinkle that on top to order.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #14 of 20
Quote:
Originally Posted by French Fries View Post
 

I I'll be grilling some Vietnamese baby back ribs: first marinated in lemongrass/fish sauce/cilantro/chili etc..., grilled, served with crushed peanuts and Nước chấm (fish sauce/lime dipping sauce). 

 

Those ribs are very flavorful, sweet, sour, savory and spicy but I'm not too sure what to serve them with. So far my only idea is to make pineapple rice. Mostly because I have some good pineapple here and I want to use it! 

 

But what else? I'm looking for a third idea. Some veggie, or some kind of salad perhaps? Any ideas? 

 

Thank you!

 

 

Could you please share your recipe for this Vietnamese ribs? I tried to search but nothing similar. 

 

I like anything with nuoc cham! :)

 

Thanks

post #15 of 20
Baby bok choy
Black rice w mango
Asian tacos in chive pancakès
post #16 of 20
Thread Starter 
Quote:
Originally Posted by Josh71 View Post

 

Could you please share your recipe for this Vietnamese ribs? I tried to search but nothing similar. 

 

I like anything with nuoc cham! :)

 

Thanks

Sure! I am using Steve Raichlen's recipe from the BBQ bible. The recipe doesn't say but serve with crushed peanuts!! 

 

ASIAN-FLAVORED BABY BACK RIBS

Serves 4
 

Ingredients

• 2 racks baby back pork ribs, about 4 pounds total
• 4 stalks lemongrass, chopped (white part & some pale green)
• 4 cloves of garlic, crushed
• 2 shallots, finely chopped
• 2-inch piece gingerroot, grated, about 2½ TBS
• 2 Thai chiles (or 4-5 jalapeños), seeded and thinly sliced*
• 1 cup chopped fresh cilantro
• 3 tablespoons sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground black pepper
• 1/4 cup soy sauce
• 3 tablespoons each fish sauce & lemon juice
• 1/3 cup vegetable oil
 

Cooking Directions

In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.
Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.

* wear plastic gloves to protect hands when handling chiles

Serve with Vietnamese Dipping Sauce.
 

VIETNAMESE DIPPING SAUCE
Makes about 1 cup

Ingredients
1/2 cup grated carrot
3 tablespoons sugar
2 cloves garlic, crushed
1/2 cup water
1/4 cup Asian fish sauce
1/4 cup lime juice
1 tablespoon rice vinegar
1 to 2 serrano or Thai chiles, seeded and thinly sliced
1/4 teaspoon black pepper

Directions

Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping.

post #17 of 20

Thanks French Fries, it's really tempting :)

post #18 of 20
Quote:
Originally Posted by French Fries View Post

 

As for the morning glory, it turns out that I couldn't be bothered going back inside to cook them at the last minute since I was grilling outside.

 

 

Have you thought of simply putting your wok on the bbq?

Obviously works best with a flat bottom one, but also works with a round bottom as long as you have a wok stand (or whatever that round thing is called that your wok sits on when cooking on the stove)

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #19 of 20
Thread Starter 

@butzy I don't have a wok but I thought of doing that with my steel pan (in fact I've done it before). 

 

@cheflayne not sure if I'll be able to take a pic, as I'll be busy with the guests and all... but the salad looks delicious. I've julienned under-ripe mango, red cabbage, napa cabbage, red bell pepper and carrots. Added sliced scallions and minced cilantro, and a dressing of soy/lime/sesame oil. I just tasted some pieces of the underripe mango and it's delicious, it's got the crunch of jicama but the taste of mango, except a little more acidic, I think it's going to work just great with the pork. 

post #20 of 20

 @French Fries you are making me hungry! I can taste the baby backs and the salad and I want some now!!!

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Help me with this menu: Vietnamese grilled baby back ribs, rice, and.... what else?