3 Signature Vietnamese Dishes With Grilled Lemongrass Beef Recipes

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3 SIGNATURE VIETNAMESE DISHES WITH GRILLED LEMONGRASS BEEF



3 Signature Vietnamese Dishes with Grilled Lemongrass Beef image

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

Categories     Appetiser, Main

Yield 4

Number Of Ingredients 29

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
½ Red Bird Chili - thinly sliced
½ tablespoon Minced Garlic
2 tablespoons Fish Sauce
1 juice of large Lime
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
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

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.

VIETNAMESE LEMONGRASS BEEF AND NOODLES



Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

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.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

GRILLED LEMONGRASS BEEF AND NOODLE SALAD



Grilled Lemongrass Beef and Noodle Salad image

Categories     Salad     Blender     Food Processor     Beef     Garlic     Herb     Pasta     Marinate     Backyard BBQ     Mint     Basil     Cucumber     Grill     Chill     Grill/Barbecue     Lemongrass     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 18

For marinade
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to-1 1/4 pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
Garnish: Thai basil, mint, or coriander sprigs

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



Grilled Lemongrass Beef image

Another recipe from Hot, Sour, Salty, Sweet. My Krogers sells lemongrass in a tube that works wonderfully for this since fresh lemongrass is hard to find. note: cook time includes marination.

Provided by Abi Fae

Categories     Vietnamese

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 stalks lemongrass, trimmed and minced
2 -3 garlic cloves, finely chopped
2 shallots, finely chopped
1 serrano chili, finely chopped
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1 tablespoon water
1 tablespoon sesame oil
1 lb rump roast or 1 lb beef eye round, trimmed of fat
2 tablespoons sesame seeds, dry roasted

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).

Nutrition Facts : Calories 196.3, Fat 13, SaturatedFat 4.2, Cholesterol 46.1, Sodium 504.8, Carbohydrate 2.7, Fiber 0.4, Sugar 0.3, Protein 16.8

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