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Char-grilled Lemongrass Beef - Bo Nuong Xa

Recipe by Luke Nguyen

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There are many variations of this dish found throughout Vietnam but I find this one the easiest to prepare. Make sure you buy the Vietnamese-style baguettes, which are much smaller than the French type. Makes 12 skewers

Serves 4

Ingredients

10 spring onions (scallions), white part only, sliced
2 lemongrass stems, white part only, finely chopped
2 garlic cloves, finely chopped
600 g (1 lb 5 oz) minced beef
1 teaspoon shrimp paste
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon soft brown sugar
2 tablespoons toasted sesame seeds
2 tablespoons vegetable oil
4 small baguettes or small Vietnamese bread rolls, warmed
250 ml (9 fl oz/1 cup) hoisin dipping sauce

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Method

Put the spring onions, lemongrass, garlic and a pinch of salt and freshly ground black pepper in a mortar, and pound to a fine paste. Alternatively,
use a food processor to make the paste.
Transfer the paste to a large bowl and add the beef, shrimp paste, fish sauce, soy sauce, sesame oil, brown sugar and sesame seeds. Mix well, then cover and refrigerate for 1 hour for the flavours to develop.
Meanwhile, soak 12 bamboo skewers in cold water for 30 minutes to prevent them burning.
With wet hands, divide the beef mixture into 24 portions and roll each portion into a sausage shape, about 4 cm (11/2 inches) long. Thread 2 beef
sausages onto each bamboo skewer and brush with a little oil.
Heat a barbecue grill or chargrill pan to medium and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Serve with warm baguettes and hoisin dipping sauce.