Vietnamese-Style “Meat Chips”

Clickthru Personality ChrisShepherd JulieSoefer
Photo by Julie Soefer

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4-6 Servings

    For the Marinade
  • 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
  • For the “Meat Chips”
  • 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
  1. Blend all marinade ingredients together, pour over short ribs, and allow to marinate for 6 hours.
  2. On a hot grill, quickly char short ribs on both sides. Serve over lettuce with tomato and cucumber.
  • from Chef Chris Shepherd of Underbelly, Houston, TX

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