Thit Bo Nuong Xa (Beef skewers with Lemongrass)
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About this recipe:
This beefy appetizer is perfect for guests or when you feel like nibbling on delicious things while having that Sunday afternoon beer. Grilling is the obvious choice of cooking, but broiling will do as a (sad) substitute.
500 g lean beef, e.g. flank steak, tri-tip
2 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon fish sauce
1 tablespoon sugar
1/4 teaspoon white pepper
2 stalks lemongrass, bottom third only, sliced into very thin rings
1 shallot, sliced into very thin rounds
1 tablespoon sesame seeds
15-20 short skewer sticks, soaked for a few hours in cold water
20 min › Cook:
10 min › Extra time:
1 hr marinating › Ready in:
1 hr 30 min
Mix all the ingredients besides the beef and the skewer sticks well. Set aside.
Cut the meat against the grain into rectangles that fit onto your skewers. Marinate them in a non-reactive container for at least an hour, as much as overnight.
Skewer them onto the skewer sticks.
Grill or broil until slightly charred and just cooked through.
Serve with or without sauce, such as Nuoc Leo.
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