Vietnamese beef skewers

Vietnamese beef skewers

Total: 45 min. | Active: 35 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 365 kcal
, Fat: 20 g
, Carbohydrate: 9 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp fish sauce
4 tbsp toasted sesame oil
2 tbsp water
1 organic lime, grated zest and the juice
½ tsp cane sugar
2 shallots, cut in half
2 garlic cloves, cut in half
2 sticks lemongrass, cut into pieces
1 red chilli, halved, deseeded

Beef skewers

600 g beef rump, thinly sliced
8 wooden skewers
¾ tsp salt

To serve

½ cucumber, cut into thin slices
2 carrots, cut into thin slices
½ bunch peppermint, leaves torn off
2 baby lettuce, leaves removed
20 g salted cashew nuts, finely chopped, roasted
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How it's done

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In a bowl, mix the fish sauce with all the other ingredients up to and including the sugar, set aside half of the mixture. Using a food processor or mortar and pestle, puree the shallots, garlic, lemongrass and chilli until smooth, add to the dressing, set aside.

Beef skewers

Add the meat to the dressing, mix, thread onto the skewers in a wavy design, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a high heat (approx. 250°C) for approx. 3 mins. on each side.

To serve

Place the cucumber and carrot strips, mint leaves and beef skewers in the lettuce leaves, drizzle with the reserved dressing, scatter the nuts on top.

Good to know
Tip: Soak the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking, drain. Instead of wooden skewers, use 8 halved lemongrass sticks to make 16 small skewers. Use a toothpick to make a hole in the meat first.
Serve with: Rice noodles

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