3 Signature Vietnamese Dishes with Grilled Lemongrass Beef
Recipe Type: Appetiser, Main
Serves: 4
 
Vietnamese Grilled Lemongrass Beef - tangy delicacy seared beef, tender and fragrant with smoky char from the grill. Great as appetiser by itself; or served or over a plate of steamed rice; or over cold rice vermicelli; or wrapped in rice paper rolls
Ingredients
Grilled Lemongrass Beef
  • 400g Beef Chuck or Flank - slice thinly against the grain
  • 1 teaspoon Sugar
  • 3-4 large cloves Garlic - finely minced
  • 2 stalks Lemongrass - finely minced
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soya Sauce
  • 2 tablespoon Vegetable Oil
Vietnamese Dipping Sauce
  • ½ Red Bird Chili - thinly sliced
  • ½ tablespoon Minced Garlic
  • 2 tablespoons Fish Sauce
  • 1 juice of large Lime
Rice Paper Rolls with Grilled Lemongrass Beef
  • 400g Grilled Lemongrass Beef
  • 12 Rice Paper Rounds (Large)
  • 12 sprigs fresh Mint Leaves
  • 1½ cups (120g) Bean Sprouts
  • 1 large Carrot - Grated
  • 12 sprigs fresh Sweet Basil
  • 1 head Lettuce - leaf separated and tear of stiff spine
  • Vietnamese Dipping Sauce
Vermicelli with Grilled Lemongrass Beef
  • 200g Rice Vermicelli
  • 1 cup Fresh Mint
  • 1 cup Sweet Basil
  • 1 cup Cilantro
  • 1 large Cucumber - peeled, halved, seeded and sliced into 1 inch matchsticks
  • 1 cup Bean Sprouts
  • 1 Lime - cut in wedges
  • Grilled Lemongrass Beef
  • Vietnamese Dipping Sauce
  • 3 tablespoons crushed unsalted Roasted Peanuts
Instructions
Grilled Lemongrass Beef
  1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil.
  2. Add beef, toss to coat, and refrigerate 2 hours.
  3. Grill the beef, or pan-sear in an oiled pan, until just done, about 20 seconds on each side or to desired doneness.
  4. Serve garnish with cilantro and Vietnamese dipping sauce.
Vietnamese Dipping Sauce
  1. Add all ingredients to a small bowl and whisk to combine.
Rice Paper Rolls with Grilled Lemongrass Beef
  1. Place grated carrots in a bowl of dipping sauce.
  2. Prepare a deep plate or large bowl deep enough to dip filled with hot water. Dip one rice paper round into bowl of warm water until soft (it takes a minute or two). It’s ready for wrapping and rolling when it’s pliable and slightly tacky – like a Post-it note.
  3. Place lettuce leaf horizontally on the edge of rice paper near to you. Top with 2-3 mint leaves, grated carrots, sprouts, basil and beef. Don't over stuff or the roll may burst, just have a bit of each ingredient for the flavour.
  4. Fold in the two side flaps, and then roll the entire thing up. This is for close ended roll.
  5. Repeat Step 3 to make a total of 12 rolls.
  6. Serve with Dipping Sauce.
Vermicelli with Grilled Lemongrass Beef
  1. Boil vermicelli according to package instructions. Drain and rinse with cool water.
  2. To assemble: First noodles; then herbs (loosely torn), cucumber and sprouts; then garnish with crushed peanuts. Squeeze lime juice, add dipping sauce into the bowl and toss all the ingredients.
Recipe by Honest Cooking at http://honestcooking.com/vietnamese-grilled-lemongrass-beef-served-3-ways/