Vietnamese Lemongrass Beef Skewers

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SERVES: FOUR
PREP TIME: 1 HOUR (UP TO OVERNIGHT MARINATING SKEWERS)
COOK TIME: 20 MINS

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Ingredients

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FOR THE SKEWERS

2 TO 3 STEAKS OF CHOICE, CHOPPED INTO 3CM PIECES FOR SKEWERING

2 BIRDS EYE CHILLIES, DE-SEEDED AND FINELY CHOPPED

SKEWERS (SOAK BEFORE)

3 GARLIC CLOVES, MINCED

1 5CM KNOB GINGER, GRATED ON A MICROPLANE

2 LEMONGRASS STALKS, OUTER LAYERS REMOVED AND FINELY DICED

2 SHALLOTS, FINELY DICED

3 TSP FISH SAUCE

2 TSP SUGAR OF CHOICE

2 TSP RICE WINE VINEGAR

1 TSP TAMARI OR SOY SAUCE

2 TSP WHITE PEPPER

1 TSP SALT (OPTIONAL)

TO SERVE

TORN LETTUCE LEAVES

COOKED RICE VERMICELLI

SLICED CUCUMBER

SLIGHTLY PICKLED JULIENNE CARROTS (WITH VINEGAR, SUGAR, FISH SAUCE AND WATER)

TOASTED AND CRUSHED PEANUTS (IN A MORTAR AND PESTLE)

FRIED SHALLOTS

1 CUP HERBS OF CHOICE (TORN CORIANDER, MINT, VIETNAMESE MINT, THAI BASIL ETC.)

SPRING ONION, THINLY SLICED LONGWAYS

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

FOR THE NUOC CHAM

1 CUP WARM WATER

1/2 CUP LIME JUICE

1/2 CUP GRANULATED SUGAR

1/2 FISH SAUCE

4 MINCED GARLIC CLOVES

2 TSP CHILLI PASTE (FROM GROUND FRESH CHILLIES)

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Utensils

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SHARP KNIVES

MIXING BOWLS

MEDIUM TO LARGE FRYPAN OR BBQ

MORTAR AND PESTLE

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Method

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1. SOAK YOUR SKEWERS IN WATER AND SET ASIDE
   

2. AFTER SLICING YOUR BEEF, COMBINE ALL LISTED INGREDIENTS IN A MIXING BOWL AND SET ASIDE FOR 1 HOUR MINIMUM (UP TO AS LONG AS OVERNIGHT)
   

3. PREPARE ALL INGREDIENTS TO SERVE WITH THE SKEWERS
   

4. THE NUOC CHAM CAN BE MADE IN ADVANCE (TO SERVE ALONGSIDE ALL YOUR DELISH VIETNAMESE FOOD) AND KEEPS WELL IN THE FRIDGE
   

5. THREAD THE MARINATED BEEF ONTO SKEWERS AND COOK ON YOUR BBQ’S HOT PLATE OR A FRY PAN FOR A FEW MINUTES ON EACH SIDE UNTIL COOKED THROUGH
   

6. SERVE ON A PLATE TOPPING SKEWERS WITH TORN CORIANDER LEAVES, SLICED SPRING ONION AND CRUSHED PEANUTS — ENJOY!

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