• Watch: A Vietnamese Short Rib Dish That's Better Steamed, Grilled, and Deep Fried

    6 monthes ago - By Eater

    Di An Di chef and owner Dennis Ngo experimented with the cut for weeks before adding it to the menu “This is so much better than a braise,” proclaims Prime Time host Brent Young after trying the short rib dish at New York's Di An Di. Chef and owner Dennis Ngo had been playing with this short rib dish for weeks before putting it on the menu of his Vietnamese restaurant in Greenpoint; ultimately deciding that the only way to prepare the cut was to steam it, grill it, and then deep fry it.
    Before all that, the short rib is treated by being coated in koji - a culture used traditionally in...
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