Vietnamese lemongrass beef platter
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g fillet steakthinly sliced
- 4 stalks lemongrasschopped
- 4 cloves garlicfinely chopped
- 1 small red chilliseeded and chopped
- 2 shallotsfinely chopped
- 2 tbsp fish sauce
- vegetable oil
accompaniments
- 150g rice vermicelli noodles
- 12 crisp leaves cos or baby gem lettuce
- leaves coriander, mint, dill or basil
- julienned carrots or cucumbers
- (buy ready made if possible) fried onion, garlic or shallot slices
- sliced spring onions
- chilli lime dipping sauce or sticky peanut
Nutrition: per serving
- kcal438
- fat15.4g
- saturates4g
- carbs46.7g
- sugars0g
- fibre2.6g
- protein31.3g
- salt2.04g
Method
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.
