At Ming Restaurant, culinary tradition meets innovation as Executive Chef Zack Trương transforms rare ingredients once reserved for royalty into modern masterpieces. Each dish tells a story, awakening the senses with bold flavours and refined techniques.

One standout offering features tender beef ribs slow-braised for hours in a rich blend of red wine and chicken stock, finished with a smoky tangy BBQ sauce. Served alongside creamy taro mash and a refreshing selection of vegetables, this dish balances rich savoury notes with bright crunchy textures for a truly memorable dining experience.

Ingredients: for four portions

• Beef: 1kg beef short ribs, cut into individual portions

Marinade:

• 1 litre chicken stock
• 200ml red wine
• 5g dried oregano
• 10g salt
• 10g black pepper

Serving sides:

• 1 head of broccoli, cut into florets
• 5-6 baby cherry tomatoes, halved
• 1 small pickled daikon radish
• Potatoes or taro root for mashing
• Butter, cream and salt for the mash
• BBQ sauce, to taste
• Sugar, vinegar and salt for pickling

Preparation:

• Combine the beef ribs with the chicken stock, red wine, oregano, salt and pepper. Cover and let it marinate for at least 30 minutes, or for a deeper flavour, overnight in the refrigerator.
• Transfer the beef and marinade to a large pot. Bring to a boil, then reduce the heat to a low simmer. Cover and braise for 3 hours, or until the beef is fall-off-the-bone tender.

Prepare the sides:

• Pickled Vegetables: Chop the daikon radish and cherry tomatoes in separate bowls, mix equal parts sugar and vinegar with a pinch of salt. Pour the liquid over the vegetables and let them pickle for at least 30 minutes.
• Mashed Potatoes/Taro: Boil your potatoes or taro until fork-tender. Drain well, then mash with butter, a splash of cream and salt to taste until smooth and creamy.
• Blanched Broccoli: Blanch the broccoli florets in a pot of boiling, salted water for 2-3 minutes. Immediately transfer to an ice bath to stop the cooking and preserve the vibrant green colour.
• Once the beef is braised, carefully remove the ribs from the pot and let them drain. In a separate pan, heat a few spoonful of your favourite BBQ sauce. Add the drained beef ribs and toss to coat, gently searing them for a minute or two until heated through.
• Arrange the BBQ-coated beef ribs on a plate. Serve alongside the mashed potatoes or taro, blanched broccoli and a generous portion of the pickled daikon and tomatoes.

Ming Restaurant is on 2nd floor, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình Ward, Hà Nội. Hotline for table reservation 090 177 8318. VNS