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Create mouthwatering Vietnamese flavours without the fuss, thanks to Thuy Diem Pham’s one-pan wonders

RED-HOT SHORT RIBS

Cooking time: 2 hours (or 45-50 minutes in the oven) Serves: 4

“This dish is not for the faint-hearted, but trust me, the heat is worth it. This is my show-off recipe, a guaranteed crowd-pleaser: slow-braised beef short ribs that melt in your mouth, drenched in a rich, fragrant sauce of chilli, paprika, tomato and lemongrass.”

INGREDIENTS

• 1 tbsp vegetable oil

• 8 garlic cloves, peeled

• 8 star anise

• 4 beef short ribs, around 250-300g/9-11oz each, evenly salted

• 2 clusters of cherry tomatoes on the vine (around 250g/9oz in total) For the hot sauce

• 2 tbsp chilli powder

• 2 tbsp paprika

• 4 tbsp tomato puree

• 4 lemongrass stalks, crushed

• 500ml/18fl oz beef stock

• 2 beef stock cubes, crumbled

• 1 tbsp fish sauce

• 2 tbsp sesame oil

• 1 tsp ground turmeric To garnish

• 2 red chillies, sliced

• 5g/1 /6oz coriander leaves, picked

• 1 spring onion, finely sliced on the diagonal

1. Blitz together all of the hotsauce ingredients in a food processor, then set aside.

2. Heat a flameproof casserole over a mediumhigh heat. Add the vegetable oil to the casserole, then saute the garlic and star anise. Add the beef short ribs and sear on all sides for 1 to 2 minutes, until browned.