Vietnamese Braised Beef Rice Noodle Salad
Tender beef short ribs are braised with Vietnamese flavors and served over rice noodle salad dressed simply with lime juice and fish sauce. Shredded vegetables add color and nutritive value, jalapenos add a tough of heat, and peanuts give the dish a great crunch. If you want to spice things up even more, top your bowl with some sriracha.
Servings 4
Calories 375112kcal
Ingredients
- 1 Tbs oil
- 4 beef short ribs about 1.5 pounds, trimmed of excess fat
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 3 Tbs fish sauce
- 1 Tbs soy sauce
- 1 tsp brown sugar
- 1 Tbs crushed red pepper flakes
- 2 cups beef stock
- 2 servings rice noodles vermicelli
- 2 carrots peeled and shredded
- 1 cucumber peeled and shredded
- 1 jalapeno minced
- 1 tsp olive oil
- 1 lemon juiced
- 2 Tbs fish sauce
- ΒΌ cup cilantro or mint torn
- 2 Tbs chopped peanuts
Instructions
- Preheat oven to 350.
- Heat the oil in a dutch oven or heavy, oven safe pot, over medium heat. Add the ribs and sear on each side. Remove the ribs and add the shallots and garlic. Cook until softened. Add the ribs and the remaining ingredients back into the pot. If necessary, add enough water to just cover the ribs. Cover and place in the oven. Cook for 3 hours, or until the meat is fork-tender.
- Remove beef from braising liquid and allow to rest for 5 minutes. Slice and serve over noodle salad.
- Bring a large pot of water to a boil. Remove from heat and add the noodles. Allow to stand for 15 minutes, or until the noodles have softened. Drain. Toss together the noodles with the remaining ingredients.
Nutrition
Calories: 375112kcal | Protein: 283g | Fat: 274g | Fiber: 2g