Vietnamese Recipes & Cuisines (Meat)

Vietnamese Lemon Grass Spareribs Recipe

(Xuong Nuong Xa Vietnam)

Ask your butcher to give you good, meaty spareribs, cut in half. These spareribs take some time to cook, but the end result is worth the effort.

Ingredients : Serves 4

1 kg



8 cloves


1 heaped teaspoon

1 teaspoon

3 tablespoons

2 tablespoons

1 tablespoon

4 stalks

1 tablespoon


Star anise

Lemon grass stalks, crushed


Large shallots, finely chopped



Palm sugar

Vietnamese fish sauce

Chinese rice wine

Lemon grass, finely chopped

Groundnut oil

Method :
  • Arrange the spareribs in one layer in a large roasting tin, cover with water and bring slowly to the boil.

  • Add the star anise and crushed lemon grass, cover with foil and simmer in a preheated oven,       150-160oC (300-325oF), Gas Mark 2-3, for 2 hours.

  • While the ribs are simmering, make a marinade. In a large mortar, pound together the garlic, shallots, pepper, salt, sugar, fish sauce, rice wine, lemon grass and oil, or process them in a food processor.

  • Remove the spareribs from the oven, drain and pat dry with kitchen paper. Turn up the oven heat to 220oC (425oF), Gas Mark 7. Put the ribs back into the clean, dry, roasting tin while they are still hot and coat them well with the marinade.

  • Roast them on the top shelf of the oven for 30 minutes, until they are brown and crusty looking.

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