Grilled Lemongrass Beef Cubes (Bo Nuong Xa)
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



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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