Ingredients

Method

1. 1

   In a large mixing bowl, combine the beef short ribs, minced garlic, minced shallots, and minced lemongrass.

2. 2

   Add MSG, chicken bouillon powder, fish sauce, brown sugar, white sugar, oyster sauce, and olive oil to the bowl.

3. 3

   Wearing gloves, thoroughly mix all the ingredients by hand, ensuring each piece of short rib is well-coated with the marinade. Let it marinate for at least a few hours, or preferably overnight, for the best flavor.

4. 4

   Preheat an outdoor grill to medium-high heat.

5. 5

   Place the marinated short ribs on the hot grill.

6. 6

   Cook for 2-4 minutes per side, or until they have a nice char and are cooked through. The exact time will depend on the thickness of the ribs and the heat of your grill. Be careful not to overcrowd the grill.

7. 7

   Once cooked, remove the ribs from the grill and set them aside.

8. 8

   Pack a small bowl with steamed rice and invert it onto a serving plate to create a neat mound.

9. 9

   Top the rice with scallion oil and crispy pork fat.

10. 10

    Place a fried egg next to the rice.

11. 11

    Arrange the grilled short ribs on the plate.

12. 12

    Garnish the ribs with chopped scallions and a side of shredded pickled carrots.

13. 13

    In a small bowl, prepare your dipping sauce base (likely fish sauce, sugar, water, and lime juice, though not all steps are shown).

14. 14

    Add sliced Thai chilies and shredded carrots to the sauce.

15. 15

    Using kitchen shears, cut the short ribs into bite-sized pieces directly on the plate.

16. 16

    Pour the prepared dipping sauce over the entire dish.

17. 17

    Mix everything together and enjoy.