Vietnamese grilled lemon grass beef (bo nuong xa) recipe

Recipe for vietnamese grilled lemon grass beef (bo nuong xa) in our easy ethnic recipes collection. Grilled lemon grass beef is usually served at summer picnics and is always popular at parties and celebrations. This is a southern specialty. Cooks in northern Vietnam usually grill pork instead of beef.

Recipe ingredients

• 1 1/2 pounds sirloin tip, thinly sliced
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 teaspoon pepper
• 2 cloves garlic, finely chopped
• 2 teaspoons sesame seeds
• 2 stems lemon grass, finely chopped, or 2 tablespoons dried lemon grass, soaked
• 12 romaine lettuce leaves, optional
• 2 teaspoons each chopped fresh mint, coriander, and scallions, optional

How to make vietnamese grilled lemon grass beef (bo nuong xa)

• Mix sirloin, sugar, soy sauce, pepper, garlic, sesame seeds, and lemon grass in a large mixing bowl. Cover and refrigerate 4 hours or overnight.
• Soak 12 small wooden skewers in water until ready to use.
• Preheat oven to broil or have an experienced cook help you start a charcoal grill.
• Thread beef slices onto skewers accordion-style. When oven is preheated or charcoal ready, broil or grill beef for 6 to 8 minutes, or until done, turning often so that all sides are cooked evenly.
• Serve hot from skewers or remove meat from a skewer and place on a lettuce leaf. Add 1/2 teaspoon each of chopped fresh mint, coriander, and scallions. Roll up leaf, dip in nuoc cham, and serve.

Preparation time: 30 to 35 minutes
Chilling time: 4 hours to overnight
Cooking time: 6 to 8 minutes
Serves 4

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