Lemongrass has a distinctive flavor that is instantly likable and very closely associated with the cuisine of Vietnam (it’s grown and used elsewhere, especially in Southeast Asia, but nowhere quite as widely). This dish is often served on a flat bed of plain rice noodles, but I like it best over a salad, dressed with a little nuoc cham. For information on Asian fish sauces like nam pla, see page 500. Other cuts of meat you can use here: pork, cut from either the loin or the shoulder.
Recipe information
Yield
makes 4 servings as a main course, 8 as a starter
Ingredients
Preparation
Step 1
Freeze the beef for 30 to 60 minutes to facilitate slicing. If you’re using wood skewers, soak them in water to cover. Meanwhile, combine all the remaining ingredients except the Nuoc Cham in a small food processor and blend to a paste, stopping the machine to stir down the sides if necessary.
Step 2
When the beef is semifrozen, slice it as thinly as you can. Marinate it for as little as 20 minutes and as long as overnight in the spice paste (if the paste is too thick, thin it with a bit more nam pla).
Step 3
Start a charcoal or gas grill; the fire should be quite hot and the rack about 4 inches from the heat source. Skewer the beef slices, using the skewer as you would a needle to weave once or twice through the meat. Grill quickly, about 1 minute per side, until nicely browned. Serve hot with the Nuoc Cham.
