We made one more Vietnamese dish last week. This one needed to marinate for at least four hours, so we did it on a different day. I found the recipe in Cooking the Vietnamese Way by Chi Nguyen and Judy Monroe.
Hazel helped me make the marinade and soak the skewers. First we had fun with the lemon grass sticks though. We played air drums with them.
We pretended they were rhythm sticks.
And we gave ourselves bunny ears.
Then it was on to cutting, measuring and mixing. The recipe called for two lemon grass sticks. I don't know if mine were too big or what, but it was definitely too much. The marinade was overtaken by the lemon grass. I put the lemon grass and garlic into the food processor to get them small enough.
Grilled Lemon Grass Beef or Bo Nuong Xa adapted from Cooking the Vietnamese Way
1 1/2 lb. sirloin tip, thinly sliced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon pepper
2 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 stems lemon grass, finely chopped (I would only use one next time)
Optional: 2 teaspoons chopped scallions or fresh mint for garnish
1) Mix the sirloin, sugar, soy sauce, pepper, garlic, sesame seeds, and lemon grass together. Cover and refrigerate for 4 hours or overnight.
2) Soak the bamboo skewers in water while the meat marinates.
3) Preheat oven to broil or start grill.
4) Thread beef slices onto skewers accordion-style. Broil or grill for 6 to 8 minutes, turning often so they are cooked evenly.
5) Serve hot and garnish with mint and/or scallions.
Steve and I liked it. Steve really seemed to like it. Hazel thought it was all right, but I think she would have liked it with less lemon grass.
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