Grilled Vietnamese Beef Skewers Recipes

GRILLED VIETNAMESE BEEF SKEWERS

Steps:

• Whisk together marinade ingredients and set aside.
• Trim fat from beef and cut into bite sized chunks;.
• Place beef and marinade in a plastic bag and refrigerate 4-6 hours or overnight.
• When ready to cook, oil grill and heat barbecue to medium-high.
• Cut peppers into squares.
• Alternately thread beef and peppers onto skewers, and save marinade.
• Place skewers on grill. Grill with lid closed, turning occasionally and brushing with marinade, for 5 minute Discard remaining marinade.
• Continue grilling, uncovered, until meat is lightly charred and resists slightly when pressed, 4 to 8 more minute
• Remove to a platter and sprinkle with mint.
• Serve with lime wedges.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

VIETNAMESE GRILLED STEAK WRAPS

Steps:

• Cut beef across the grain into thin slices.
• Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
• Add beef; toss to coat.
• Cover and refrigerate at least 30 minutes.
• Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
• Boil 5 minutes without stirring until syrupy.
• Stir in crushed red pepper; set aside.
• Remove beef from marinade; discard marinade.
• Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
• Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
• Grill tortillas until hot.
• Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
• Roll tortillas to enclose filling.
• Garnish with star fruit, bell pepper and orange peel strips.