Vietnamese lemongrass beef platter

Vietnamese lemongrass beef platter

  • serves 4
  • Easy

Tender and fragrant marinated beef is barbecued or grilled and served with rice noodles and a chilli lime dipping sauce. Great as an appetiser or light main course.



  • fillet steak 500g, thinly sliced
  • lemongrass 4 stalks, chopped
  • garlic 4 cloves, finely chopped
  • red chilli 1 small, seeded and chopped
  • shallots 2, finely chopped
  • fish sauce 2 tbsp
  • vegetable oil


  • rice vermicelli noodles 150g
  • cos or baby gem lettuce 12 crisp leaves
  • coriander, mint, dill or basil leaves
  • carrots or cucumbers julienned
  • fried onion, garlic or shallot slices (buy ready made if possible)
  • spring onions sliced
  • chilli lime dipping sauce or sticky peanut


  • Step 1

    Soak some bamboo skewers for 15 minutes or use metal ones. Thread the beef on the skewers then put in a flat dish and marinate in the lemongrass, garlic, chilli, shallots, fish sauce and 2 tsp oil for at least 15 minutes. Chill until cooking.

  • Step 2

    For the accompaniments, pour boiling water over the noodles and soak until al dente. Drain, rinse in cold water and dry on tea towels. Cut into shorter pieces with scissors and drizzle a little oil over to keep from sticking. Put on platters with the other fresh herbs and vegetables. Keep refrigerated.

    Heat a grill pan, barbecue or frying pan. Brown the meat in batches for a minute on each side. Serve with accompaniments and the sauce.

Nutritional Information

  • Kcals 438
  • Carbs 46.7g
  • Protein 31.3g
  • Fat 15.4g
  • Salt 2.04g
  • Saturates 4g
  • Fibre 2.6g