Vietnamese beef short ribs with pineapple salsa and vermicelli salad

For marinated beef ribs, pound lemongrass, garlic, peppercorns and 1 tsp salt flakes with a mortar and pestle to form a coarse paste. Stir in Chinese five-spice and oil. Transfer to a bowl with ribs and massage to coat. Cover and refrigerate to marinate (2 hours or overnight).

Preheat oven to 140°C fan-forced. Meanwhile, for braising stock, blend all ingredients except ginger and spices in a blender until smooth. Pour into a large casserole, then add remaining ingredients and set aside.

Heat vegetable oil in a large frying pan over high heat. Add ribs and cook, in batches, turning occasionally, until browned (3-4 minutes each side). Transfer ribs to braising stock and bring to a simmer over high heat. Cover with a tight-fitting lid or 2 layers of aluminium foil and braise in oven until meat is very tender but remains on bone (1 hour 20 minutes). Remove ribs with a slotted spoon and place on an oven tray to dry (30 minutes). Discard braising stock. Beef ribs can be prepared 2 days in advance.

Soak vermicelli in boiling water for 5 minutes, then drain, rinse under cold running water, drain again. Set aside in a bowl.

Meanwhile, for pineapple salsa, whisk lime juice, palm sugar and fish sauce in a bowl until sugar dissolves, then add remaining ingredients and toss to combine. Set aside.

For sticky soy glaze, stir ingredients in a large frying pan over medium heat until combine. Add ribs and cook, turning to coat in glaze, until caramelised. Remove from the heat. Transfer ribs to a large serving platter and drizzle with extra glaze. Arrange vermicelli, cucumber, herbs and salsa on platter with ribs to serve.