recipe 
yields
4-6 Servings
1 bunch cilantro
1 bunch green onions
2 serrano peppers
¼ cup fish sauce
¼ cup lime juice
4 garlic cloves
½ wheel of palm sugar or ¼ cup sugar
3 pounds of ⅜-inch cross-cut short ribs
1 head red leaf lettuce
leaves torn into small pieces
1 large tomato, sliced
1 cucumber, sliced
For the Marinade
For the “Meat Chips”
steps
- Blend all marinade ingredients together, pour over short ribs, and allow to marinate for 6 hours.
- On a hot grill, quickly char short ribs on both sides. Serve over lettuce with tomato and cucumber.
Date Published: 09.04.14
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- from Chef Chris Shepherd of Underbelly, Houston, TX
