Vietnamese beef short ribs with pineapple salsa and vermicelli salad
Apr 05, 2026 12:20 PM
Otherwise known as Suon Bo Nuong, these melt-in-your-mouth beef ribs glisten with a sticky soy glaze while a vibrant pineapple salsa refreshes, cutting through the savoury richness.
A delicate vermicelli salad bursting with aromatic herbs and the crunch of bean sprouts is its perfect foil.
Ingredients:
- 1 tbsp vegetable oil
- 200 gm dried vermicelli
- 2 Lebanese cucumbers, cut into julienne
- 1½ cups (loosely packed) mixed soft herbs, such as coriander, mint, Vietnamese mint, corianderand Thai basil
Marinated Beef Ribs
- 2 lemongrass stalks (white part only), thinly sliced
- 2 garlic cloves, chopped
- 1½ tsp mixed peppercorns
- 1 tsp Chinese five-spice
- 2 tbsp vegetable oil
- 4 beef short ribs (about 1.2kg), halved through bone
Braising Stock
- 200 gm diced pineapple
- 2 golden shallots, chopped
- 3 garlic cloves, chopped
- 80 ml (⅓ cup) each Asian barbecue sauce and tomato sauce
- 80 ml (⅓ cup) each Shaoxing wine and light soy sauce
- 300 ml beef stock
- 25 gm ginger, sliced
- 1 cinnamon stick
- 3 star anise
Pineapple Salsa
- 1½ tbsp lime juice
- 1 tsp each grated palm sugar and fish sauce
- 2 cups (300gm) diced pineapple
- 1 long red chilli, thinly sliced
Sticky Soy Glaze
- 1 long red chilli, finely chopped 80 ml (1/3 cup) light soy sauce
- 60 ml (¼ cup) each honey and brown sugar
- 1½ tbsp finely grated lemongrass, white party only
Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
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