This recipe, thit bo nuong, is native to Vietnam. The combination of lemongrass, fish sauce and lime juice create an unforgettable match. You may substitute chicken if you prefer.
marinade
1 tablespoon lemongrass
2 to 3 garlic cloves, minced
2 shallots, minced
1 bird or serrano chile, minced
2 tablespoons Vietnamese fish sauce
juice of 1 lime
1 tablespoon water
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 pound beef rump roast or eye of round
Combine marinade ingredients in a food processor or blender, and blend. In a small pan over medium heat, dry-roast the sesame seeds until golden, stirring frequently (about 2 minutes). Mix into marinade. Set aside.
Slice the meat against the grain in 1/8 inch slices. Cut the slices into 3 inch strips. Combine the meat with the marinade, cover, and refrigerate up to 9 hours.
Soak bamboo skewers in water for at least 30 minutes, to prevent burning. Thread the meat lengthwise onto the skewers. Oil your grill rack, and preheat the grill on high. Grill for approximately 1 minute on each side for medium-rare.
You can serve as is. Or, if you prefer, with tamarind dipping sauce, peanut sauce, or nuoc cham (Vietnamese table sauce).
Serves 4
wine suggestion
Light-weight, dry white sparkling such as California Blanc de Blancs. Highly aromatic, grapy or spicy dry white such as Gewurztraminer.
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