The Classic Cuisine of Vietnam/Bach Ngo 1986

Ground Beef with Lemon Grass and Shrimp Sauce (Thit Bo Ruoc Sa)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 stalk fresh lemon grass or 1 tablespoon dried 1-1/2 tablespoons vegetable oil 2 shallots or white part of 2 scallions, chopped
1 clove garlic, chopped 1/2 pound ground beef 2 tablespoons shrimp sauce (mam ruoc)
2 tablespoons raw sesame seeds 2 tablespoons granulated sugar sprinkling of freshly ground black pepper



1 If you are using fresh lemon grass, discard the outer leaves and upper two-thirds of the stalk, slice the remainder crosswise thinly and chop fine. If using dried lemon grass, it must be soaked in hot water for 2 hours, then drained and chopped fine.
2 Heat the oil in a frying pan or wok over a high flame. Add the combined shallots and garlic and fry for 1 minute; add the lemon grass, then stir and add the beef. Keep mixing constantly to separate the beef and to eliminate large pieces. Turn the heat down to medium and fry until the meat turns white. Add the shrimp sauce, sesame seeds, sugar, and black pepper. Keep stirring until the meat becomes quite dry. Remove from the pan and serve with rice.

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