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Grilled Lemongrass Beef Cubes (Bo Nuong Xa)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1/4 cup fish sauce |
1 tablespoon thick soy sauce |
2 tablespoons vegetable oil |
| 3 tablespoons sugar |
2 stalks lemongrass, outer leaves and tough
green tops removed, root ends trimmed, and stalks finely ground |
2 large cloves garlic, crushed, peeled, and
finely chopped |
| 1-1/2 pounds beef sirloin, cut into 1-inch
cubes |
bamboo skewers, soaked for 20 minutes and
drained |
table salad |
| traditional herbs |
1/2 cup unsalted roasted peanuts, finely
chopped (optional) |
scallion oil |
| nuoc cham |
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| 1 |
Stir together the fish sauce, soy sauce, oil, and
sugar until the sugar is completely dissolved. Add the lemongrass,
garlic, and beef and mix to coat the meat evenly. Allow to marinate,
refrigerated, for 2 hours. |
| 2 |
Depending on how long the skewers are, slide 2 to 4
cubes of beef onto each. Grill over a barbecue (make sure that the
flames have subsided and the coals are red with white ashes) until
the edges crisp, about 1 minute per side. Or in a well-oiled grill
pan or nonstick skillet over high heat and cook half of the
skeweered beef at a time. |
| 3 |
Combine the grilled beef with some rice vermicelli
drizzled with scallion oil, fresh herbs (1 to 2 leaves), 1 slice of
star fruit, drizzle with scallion oil, then wrap to form a bundle in
a lettuce leaf and dip in nuoc cham. Another approach to serving
this dish is to toss the beef cubes with a little from each of the
table salad and traditional herb ingredients. Served on individual
plates or in large soup bowls (as is traditional), sprinkle with
peanuts, drizzle scallion oil and nuoc cham, and toss to combine
well. |
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