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Braised short ribs with Vietnamese flavours


  • Mix together the chilli paste, paprika, 5-spice powder, 1 tspn brown sugar, seasonings and a little oil in a large bowl. Add the ribs and toss until well coated. Cover and set aside for at least 3 hours (or overnight), tossing now and again.
  • When ready, heat a little oil in a heavy-bottomed casserole dish and brown the ribs all over in 2-3 lots, not over-crowding. Remove.
  • Pour off most of the oil from the dish and gently sauté the onion, garlic and ginger until tender, stirring and scraping the bottom as you do so.
  • Add 3 cups stock with 2 tbsp brown sugar, the rice wine vinegar, fish sauce, soy, a little salt and the star anise. Bring to the boil.
  • Then turn the heat down, return the ribs and gently simmer for about 1½-2 hours until the meat is very tender, adding more stock if needed.
  • Serve on a bed of steamed rice with a sprinkling of chopped coriander on top.


  • 1 heaped tbsp chilli paste
  • 1 tbsp smoked paprika (or plain)
  • 1 tspn 5-spice powder
  • 2½ tbsp brown sugar
  • sea salt & freshly ground pepper
  • vegetable oil
  • 1½ kg beef short ribs
  • 2 large onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 3-3½ cups chicken stock
  • ¼ cup rice wine vinegar
  • 2 tbsp Asian fish sauce
  • 1 tbsp soy sauce
  • 2-3 star anise
  • steamed rice
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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