Vietnamese cuisine has a feel and a rhythm of its own. A sublime tone of delicious, delicate, calmly satisfying flavors, whether in their soothing Pho soup or these pretty rice paper wrap rolls. Years ago, a Vietnamese friend came for a visit and her mom prepared us an unforgettable Vietnamese meal. One of the dishes she made is the easy mouth-watering Grilled Lemongrass Beef that can be made into 3 signature Vietnamese dishes in a jiffy.
In Vietnamese homes, these tangy delicacy of seared beef are grilled at the table over a clay charcoal stove. They were tender and fragrant with a little bit of smoky char from the grill. No worries if you do not have a grill. The marinated meat is also great grilled on toaster oven or pan seared in a pan. The whiff of lemongrass from the grill is simply irresistable!
If you are not a fan of beef, this lemongrass marinate works amazingly with chicken and pork as well. These beef strips is great as appetiser by itself or served with a plate of steamed rice. 
Or as a topping for cold noodles named Bun (dry rice vermicelli in Vietnamese dipping sauce). This dish is a signature dish of Vietnam. It’s so versatile and easy to prepare, the savory grilled lemongrass beef with refreshing herbs and vermicelli is refreshing and appetizing. It’s not only tasty, but very healthy and comes with all sorts of vegetables and herbs. This is a noodle dish that is both filling and satisfying.
Or can be served in Rice Paper Roll. If you’ve never wrapped with Vietnamese rice paper, don’t be daunted. Wrapping rice paper rolls is like making a spring roll or burrito and you don’t have to make it perfect.
Whether it’s dining with family or having friends over, rice paper roll DIY makes a fun social activity at the dining table. Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll.
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Vietnamese Lemon Grass Beef – Served 3 Ways
- Total Time: 150 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Thin?sliced beef marinated with lemongrass and fish sauce, cooked hot and fast, and served with classic n??c ch?m—over rice, with vermicelli and herbs, or in lettuce wraps.
Ingredients
- For the beef & marinade:
- 14 oz (400 g) beef chuck or flank, thinly sliced against the grain
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 3–4 large garlic cloves, finely minced
- 2 stalks lemongrass, finely minced (tender inner parts)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- For the n??c ch?m (dipping sauce):
- 2 tablespoons fish sauce
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1/2 red bird’s?eye chili, thinly sliced
- 1/2 tablespoon minced garlic
- To serve (choose any):
- Steamed jasmine rice
- Cooked rice vermicelli (bun) and herbs (mint, cilantro)
- Lettuce leaves and cucumber for wraps
- Lime wedges
Instructions
- Marinate beef: In a bowl, whisk sugar, black pepper, garlic, lemongrass, fish sauce, soy sauce, and vegetable oil. Add sliced beef and toss to coat. Cover and refrigerate at least 2 hours (up to 12).
- Make n??c ch?m: Stir fish sauce, water, lime juice, sugar, chili, and garlic until dissolved; set aside.
- Cook: Heat a grill or a large skillet over high heat. Cook beef in a thin layer 20–45 seconds per side until just cooked and lightly charred at the edges (work in batches).
- Serve: Plate over rice, with rice vermicelli and herbs, or in lettuce wraps with cucumber. Spoon over n??c ch?m and serve with lime wedges.
Notes
- For best texture, partially freeze beef 20–30 minutes before slicing.
- Use the tender inner stalks of lemongrass; bruise them slightly before mincing for extra aroma.
- If grilling, thread beef onto soaked skewers to prevent slipping through the grates.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill or Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: About 4 oz (115 g) cooked beef with accompaniments
- Calories: 300
- Sugar: 3
- Sodium: 820
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Carbohydrates: 5
- Fiber: 0
- Protein: 28
- Cholesterol: 70
Frequently Asked Questions
What cut of beef works best with lemongrass marinade?
Thinly sliced flank steak or sirloin absorbs the lemongrass marinade quickly and cooks fast enough for stir-frying, grilling, or wrapping in lettuce leaves for all three preparations.
How do you prepare lemongrass so it doesn’t stay fibrous in the dish?
Use only the bottom two-thirds of the stalk and bruise it well before mincing very finely. The outer layers are too tough to eat, so peel them away before using.
Can you marinate the beef overnight?
Yes, overnight marinating deepens the lemongrass and any fish sauce or aromatics in the marinade, but two to four hours at minimum is enough to get good flavor penetration.
