Vietnamese beef skewers
Ingredients
for 4 person
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 stick | lemongrass, cut into pieces |
1 | red chilli, halved, deseeded |
600 g | beef rump, thinly sliced |
8 | wooden skewers |
¾ tsp | salt |
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 |
How it's done
Dressing
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.
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