Lakehouse Vietnamese Short Rib Nachos
Crispy wontons topped with braised short ribs, pineapple salsa, spiced sour cream and sweet soy.
Ingredients
- 32 oz braised short rib (recipe below)
- 30 crispy fried wontons
- 2 cup shredded cheddar cheese
- 3 cups shredded Napa cabbage
- 3 tbsp black & white sesame seeds
- 1 shallot, thinly sliced
- 6 scallions, thinly sliced
- Sweet soy (such as ABC) for garnish
Spiced Sour Cream
- 1 cup sour cream
- 2 tbsp sriracha
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
Pineapple Salsa
- ½ pineapple, cleaned and small dice
- ½ red onion, small dice
- 1 jalapeno, seeded and finely chopped
- 1 tbsp cilantro, finely chopped
- 1 lime, juiced
- ½ tsp cumin
Braised Short Ribs
- 5 lbs beef short ribs
- 2 carrots, peeled and roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, peeled and roughly chopped
- ¼ cup rice wine vinegar
- 2 tbsp brown sugar
- ½ cup soy sauce
- 2 tbsp tomato paste
- 2 qt beef stock
- 5 cloves garlic, roughly chopped
- 2 oz fresh ginger, peeled and roughly chopped
Instructions
- Braise the short ribs. Preheat oven to 300℉. Season the beef well on both sides. Heat a large saute pan with two tablespoons of canola oil over medium-high heat. Sear the short ribs in batches until well-browned on all sides. Remove from pan and transfer them to a roasting pan or baking dish that will fit all the short ribs snugly.
- Add the carrots, celery, onion, garlic and ginger to the pan and saute for 2-3 minutes. Stir in the tomato paste and cook an additional 2 minutes. Deglaze with the beef stock, scraping up the browned bits at the bottom of the pan with a wooden spoon.
- Add the brown sugar, soy sauce, and rice wine vinegar. Simmer to reduce slightly, 3-4 minutes. Remove from heat and pour over the short ribs, making sure they are mostly submerged. Cover and braise in the oven for 3½-4 hours, or until completely fork tender. Allow the short ribs to cool in the liquid. Shred the beef with two forks, and add as much of the braising liquid back as needed for moisture.
- To make the salsa, combine pineapple, red onion, cilantro, jalapeno, lime juice and cumin in a bowl. Stir to combine and season to taste with salt and pepper.
- In a small bowl, whisk together sour cream, sriracha, grated fresh ginger and lime juice. Season to taste with salt and pepper. Add more sriracha if desired for more heat.
- Turn the oven to 450℉. Assemble each of the fried wontons with short rib, cheese, and pineapple salsa on a sheet tray lined with foil. Bake until cheese is melted, 5-6 minutes. Remove from oven and top with Napa cabbage, shallots, spiced sour cream, sesame seeds, scallions, and sweet soy glaze.
Chef Tips!
You can purchase crispy wonton chips at an Asian market, or make your own by frying wonton wrappers in a neutral oil with a high smoke point (such as canola or soybean).