3 Signature Vietnamese Dishes With Grilled Lemongrass Beef Recipes

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

3 SIGNATURE VIETNAMESE DISHES WITH GRILLED LEMONGRASS BEEF

Steps:

• In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil.
• Add beef, toss to coat, and refrigerate 2 hours.
• Grill the beef, or pan-sear in an oiled pan, until just done, about 20 seconds on each side or to desired doneness.
• Serve garnish with cilantro and Vietnamese dipping sauce.
• Add all ingredients to a small bowl and whisk to combine.
• Place grated carrots in a bowl of dipping sauce.
• 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.
• 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.
• Fold in the two side flaps, and then roll the entire thing up. This is for close ended roll.
• Repeat Step 3 to make a total of 12 rolls.
• Serve with Dipping Sauce.
• Boil vermicelli according to package instructions. Drain and rinse with cool water.
• 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.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
• In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
• In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
• Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
• Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
• While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
• In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

GRILLED LEMONGRASS BEEF

Steps:

• This is great with the Vietnamese Herb and Salad Plate (some or all of Asian basil leaves, mint leaves, coriander sprigs, leaf letter, small scallions, lime wedges, bird chiles, cucumber, bean sprouts, carrot & daikon (fresh or pickled)).
• Combine the lemongrass, garlic, shallots, and chile in a mortar. Pound into a paste. You can do this in the blender, adding a bit of water.
• Transfer to a bowl and add fish sauce, lime juice, and water. Blend well. Add the sesame oil, blend, and set aside.
• Cut the meat into very thin slices (less than 1/8 in if you can. This is MUCH easier partly frozen). Cut the slices into 1 1/2 inch lengths. Place the meat in the marinade. Cover and marinate 1 hour at room temperature or up to 8 hours refrigerated.
• Thread the meat onto skewers and sprinkle with sesame seeds. Lightly oil the grill rack or broiler pan. Grill meat for 1 min each side (medium rare) or until thoroughly cooked.
• Serve with salad and nuoc cham (Vietnamese table sauce) or nuoc leo (Vietnamese peanut sauce).