Vietnamese Style Lamb Riblets With Sweet Soy Dipping Sauce Recipes

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8

Nuoc Cham (Vietnamese Dipping Sauce) image

Steps:

Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

Ingredients

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

VIETNAMESE LAMB

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, main course

Time 15m

Number Of Ingredients 8

Vietnamese Lamb image

Steps:

Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 5 grams

Ingredients

1 cup chopped cilantro
1 cup chopped mint
1/2 cup fish sauce
1/4 cup lime juice
1/4 cup sugar
1 tablespoon, chopped fresh chile (like jalapeno)
black pepper
2 pounds of lamb shoulder chops

VIETNAMESE BRAISED PORK RIBS

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

Vietnamese Braised Pork Ribs image

Steps:

Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

Ingredients

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

VIETNAMESE AROMATIC LAMB CHOPS

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Provided by Nelson_Huynh

Categories World Cuisine Recipes Asian Vietnamese

Time 8h30m

Yield 5

Number Of Ingredients 12

Vietnamese Aromatic Lamb Chops image

Steps:

Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 7.4 g, Cholesterol 151.3 mg, Fat 40.4 g, Fiber 0.6 g, Protein 38.6 g, SaturatedFat 15.6 g, Sodium 300.8 mg, Sugar 5.3 g

Ingredients

15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
¼ cup chopped fresh cilantro
2 lime wedges
2 lemon wedges

More about "vietnamese style lamb riblets with sweet soy dipping sauce recipes"

NUOC CHAM (VIETNAMESE DIPPING SAUCE/DRESSING) - THE …

Web Aug 17, 2020 Cuisine: Vietnamese serves: 6 Prep: 5 minutes Total: 5 minutes Print Rate Ingredients 1 1/2 tablespoons palm sugar (or …
From thewoksoflife.com
5/5 (11)
Total Time 5 mins
Category Condiments
Calories 13 per serving

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

Vietnamese Style Lamb Riblets With Sweet Soy Dipping Sauce Recipes

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

VIETNAMESE LAMB

VIETNAMESE BRAISED PORK RIBS

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

VIETNAMESE AROMATIC LAMB CHOPS

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

More about "vietnamese style lamb riblets with sweet soy dipping sauce recipes"

NUOC CHAM (VIETNAMESE DIPPING SAUCE/DRESSING) - THE …

BEST LAMB RIBLETS RECIPE - HOW TO MAKE GARLIC LAMB …

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM) - DRIVE …

STICKY HONEY SOY LAMB RIBLETS - KIDGREDIENTS

VIETNAMESE LAMB PHO RECIPE - RECIPES, COOKING TIPS …

VIETNAMESE LAMB RIBLETS | NEW ZEALAND WOMAN'S WEEKLY FOOD

BASIC VIETNAMESE DIPPING SAUCE RECIPE (NUOC CHAM)

POT STICKER SOY DIPPING SAUCE — VICKY PHAM

FREE RANGE LAMB RIBLETS - GODFREYS.CO

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING …

10 POPULAR VIETNAMESE DIPPING SAUCES — VICKY PHAM

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE RECIPE …

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE

10 BEST LAMB DIPPING SAUCE RECIPES | YUMMLY

LAMB BULGOGI WITH ASIAN PEAR DIPPING SAUCE RECIPE | BON APPéTIT

VIETNAMESE LAMB CHOPS ON BROKEN RICE — EVERYDAY GOURMET

RIBLETS - VIETNAMESE STYLE WITH SWEET SOY DIPPING SAUCE

You'll also love

Related Search