Recipes // Main Dish Beef and Pork // Vietnamese Short Rib Shawarma Style

Vietnamese Short Rib Shawarma Style


By Dale Talde

5 pounds of bone in chuck short rib


For The Short Rib Marinade

  • 1.5 pound white onions
  • 4 ounces ginger, peeled
  • 2 ounces garlic cloves
  • 3 Tablespoons ground cinnamon
  • 3 ½ Tablespoons ground black pepper
  • 1/3 cup granulated sugar
  • ¾ cup fish sauce


  1. Preheat broiler to 500 Degrees.
  2. Remove the top and bottom of the onion and peel whole.
  3. Cut the onion and ginger in half lengthwise and place on a tray in the broiler for 12 minutes until dark brown.
  4. Add the whole garlic cloves and roasted for an additional 3 minutes.
  5. Remove and place in a covered container and allow to steam for 15 minutes. Puree onions, ginger and garlic with cinnamon, pepper, sugar and fish sauce in a food processor until mixture resembles a chunky salsa.
  6. In a large bowl, place beef and marinade and cover with plastic plan. Allow to marinate for 24 hours. Reserve remaining marinade.

To Cook Short rib:

  1. Preheat grill to high. Sear short ribs for 5-10 minutes.
  2. Place short ribs in martinade and cover with foil. Braise in a 250 degree oven for 6 hours.
  3. Allow to rest at least 2 hours before pulling.

White Sauce Ingredients

  • ½ cup yogurt
  • ½ cup mayonnaise
  • Juice of 1 lemon
  • Salt (to taste)


  1. Combine all ingredients and mix.

Pickled Red Cabbage Ingredients

  • 3 cups Red Cabbage, sliced thin
  • 2 cups Rice Vinegar
  • ½ Sugar

Combine all and mix well.

For the Plate

  • Beef Pulled, 7 oz portions
  • White Sauce
  • Pickled Cabbage
  • Mandarin Loaf, sliced and grilled (bao bun or tortilla would also work)
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