Food News

Why a New York Chef Is Not Braising This Vietnamese Short Rib Dish

“This is so a lot better than a braise,” proclaims Prime Time host Brent Younger just after attempting the small rib dish at New York’s Di An Di. Chef and owner Dennis Ngo had been enjoying with this short rib dish for weeks prior to placing it on the menu of his Vietnamese restaurant in Greenpoint in the long run selecting that the only way to get ready the slash was to steam it, grill it, and then deep fry it.

Prior to all that, the limited rib is dealt with by remaining coated in koji — a lifestyle employed typically in Asian food. When positioned on meat, koji breaks down protein and attracts out the umami. The koji-coated short rib is steamed for a minimal 24 hours and when it’s picked up for provider: grilled so that it yields a nice crust.

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