Best Vietnames Beef Skewers Recipes

NEM NướNG (VIETNAMESE GRILLED PORK SKEWERS)

Steps:

• Blitz the garlic and shallots until fine.
• Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
• Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.
• Finely chop the pork fat.
• Combine 1 tsp sugar with the water and bring to a boil.
• Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
• Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
• In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
• Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
• Combine the mixed paste with the pork fat.
• Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
• Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
• If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
• Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
• Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

BO NUONG XA

Steps:

• In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
• Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
• Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

VIETNAMES BEEF SKEWERS

Steps:

• 1. For the marinade: Mix all the ingredients together and add the Filet. Let marinate at room temp for 1 hour or up to 4 hours.
• 2. For the dipping sauce: mix all the ingredients together and set aside in fridge to let flavor marry.
• 3. Add the oil to a large frying pan and cook the beef until browned. Thread each piece of beef on a skewer followed by a cucumber slice. Serve immediately accompanied by the dipping sauce.

GRILLED LEMONGRASS BEEF SKEWERS

Steps:

• To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a rough paste. (Or, use an electric mini-chopper.) Transfer to a bowl, add the shrimp sauce, fish sauce, oil, lemongrass, and sesame seeds, and stir to mix. Set aside.
• If you have time, place the beef in the freezer for about 15 minutes. It will firm up, making it easier to cut. Slice the beef across the grain into thin strips a scant 1/4 inch thick, about 1 inch wide, and 2 to 3 inches long. (You may need to angle the knife to yield strips that are wide enough.)
• Add the beef to the marinade and use your fingers to combine, making sure that each strip is coated on both sides. Cover with plastic wrap and marinate at room temperature for 1 hour. (For more tender meat, marinate in the refrigerator for up to 24 hours. Remove from the refrigerator 30 minutes prior to skewering.) Meanwhile, soak 24 to 30 bamboo skewers, each 8 to 10 inches long, in water to cover for at least 45 minutes.
• To grill the beef, prepare a medium-low charcoal fire (you can hold your hand over the rack for no more than 5 or 6 seconds) or preheat a gas grill to medium-low. To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
• While the grill or broiler heats, drain the skewers and thread the beef onto them, putting 1 or 2 strips on each skewer. If you are broiling, put the skewers on an aluminum foil-lined baking sheet. Place the skewers on the grill rack or slip the baking sheet under the broiler. Grill or broil, turning the skewers once, for 3 to 4 minutes on each side, or until the beef is browned and a little charred at the edge.
• Arrange the skewers on a platter and serve at once with the sauce on the side. Diners can dip the skewers in the sauce or spoon the sauce onto the skewers.

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

VIETNAMESE CHICKEN SKEWERS

Steps:

• Combine the garlic, onion, lemongrass, ginger, peppers, cilantro, fish sauce, sugar, and lime in a saucepan.
• Slowly bring to a boil over medium heat, then take off the stove and cool.
• Cut chicken breasts into 1-inch cubes.
• Toss the chicken into the marinade and let it marinate for 1 to 2 hours.
• Soak wooden skewers in cold water for 30 minutes.
• Skewer the chicken cubes and grill them for 3 to 4 minutes a side, until they're firm and lightly charred.

GRILLED VIETNAMESE BEEF SKEWERS

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.