THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE
Smoky umami goodness in a bowl.
Provided by Mike
Categories Main Course
Time 1h30m
Number Of Ingredients 16
Steps:
- At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
- At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
- When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
- To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
- Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
- Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
- Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving
VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT
Because la lot leaves are very hard to find in the West, this recipe is usually made using grape leaves, which make an excellent substitute. Grape leaves are widely available in supermarkets and middle-eastern specialty shops. This dish is often part of the "Beef Seven Ways" ritual in Vietnamese cooking.
Provided by Corinne Trang
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
- If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
- Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
- Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
VIETNAMESE-STYLE GRILLED BEEF
Steps:
- Heat a grill to medium hot. Combine the fish sauce, water, red pepper flakes, and sugar in a glass measuring cup. Stir until sugar dissoves. Pour half of this mixture into a shallow dish that will hold the steak; set aside the rest. Add the garlic, salt and pepperto the shallow dish and stir to combine. Cut the steak into lengths that will fit on your grill then place in dish and turn a few times to coat. Set aside for up to 30 minutes. Add the lime juice to the sauce in the measuring cup, then transfer it to a small serving bowl. Grill steak about 5 minutes per side for medium. Transfer to a plate, tent with foil and let rest for about 5 minutes, then slice thinly against the grain.
VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).
Provided by PanNan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
- Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
- When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
- Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.
VIETNAMESE-STYLE GRILLED BEEF WRAP-UPS
Make and share this Vietnamese-Style Grilled Beef Wrap-Ups recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 41m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade and beef:
- Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
- Mix with beef, tossing to coat.
- Cover and refrigerate 30 minutes.
- Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
- Dipping sauce:
- Combine all ingredients.
- To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
- Roll up.
- Dip in sauce.
GRILLED VIETNAMESE BEEF SKEWERS
Make and share this Grilled Vietnamese Beef Skewers recipe from Food.com.
Provided by PalatablePastime
Categories Steak
Time 6h9m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300.3, Fat 20.7, SaturatedFat 7.6, Cholesterol 76, Sodium 547.3, Carbohydrate 5.7, Fiber 0.1, Sugar 4.6, Protein 22
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