Photograph of the finished Hot and Sour Beef Rib Hotpot

Vietnam · Lẩu sườn bò chua cay

Hot and Sour Beef Rib Hotpot

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef ribs Beef ribs 2.2 lb
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 3.5 oz
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Pineapple Pineapple 11.3 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Thin dried rice noodles Thin dried rice noodles 14.1 oz
  • Photograph of Herbs Herbs 5.6 oz

Method

  1. 1 Blanch the beef ribs for 5 minutes, then rinse off the foam to keep the broth clear.
  2. 2 Simmer the pork ribs with crushed lemongrass and shallots for 1 hour and 20 minutes, or until the meat is tender and falls to the bone.
  3. 3 Sauté the chili paste with tomatoes for 6 minutes until the oil turns red, then pour it into the pot.
  4. 4 Add tamarind juice and pineapple; pineapple provides a sweet and sour aftertaste, while tamarind only adds a sharp sourness.
  5. 5 Season with fish sauce, and serve the hot pot with rice noodles and herbs for dipping.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer the ribs in a pressure cooker for 35 minutes at high pressure, then release the pressure naturally; the broth will be cloudier, so strain it through a sieve before seasoning.

Start cooking