More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Bo Nuong Xa

SUBMITTED BY: Maryellen

"Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish, best if dipped in Nuaoc Cham sauce."

RECIPE RATING:

Read Reviews (22)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	4 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 teaspoons white sugar
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 cloves garlic, minced
2 stalks lemon grass, minced
2 teaspoons sesame seeds
1 1/2 pounds sirloin tip, thinly sliced
skewers
12 leaves romaine lettuce
fresh cilantro for garnish
fresh basil for garnish
fresh mint for garnish
thinly sliced green onion for garnish

What to Drink?
	Riesling
	Gin Rickey
	Tart Grapefruit Cooler

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 25, 2004 by ORCHID145

What this recipe lacks is an essential ingredient. The beef is traditionally served with rice... MORE

Reviewed on Jan. 25, 2004 by BLEU BELLE

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.30 star rating.

BLEU BELLE
Jan. 25, 2004

As with almost every Vietnamese dish I've eaten and cooked, this is a savory and addictive, awesomely good and simple recipe, especially when the dish is served with sauteed vegetables, sesame green beans and jasmine rice (as mentioned by a previous reviewer) or vermicelli (as mentioned by another). I agree that the lemongrass must be pulverized with a mortar & pestle or in a food processor (you can also buy frozen pulverized lemongrass in little plastic cups in some Asian markets). Additionally, only the tender interior of the fresh lemongrass should be used for this as the outer leaves are too fibrous. My one comment about this dish is that it is much more authentic and tastier made with fish sauce (Vietnamese nuoc mam, Thai nam pla or even Filipino patis) instead of soy sauce, which I know can sometimes be harder to find than the readily available soy sauce. NOTE: the fish sauce I mention is *NOT* the sweetened American kind served as a dip with fried fish, but the Asian version made from fermented fish. Soy sauce makes it universal for everybody to make, and still creates a terrific dish. Thanks for sharing this great recipe!

Was this review helpful? [ YES ]
15 users found this review helpful

As with almost every Vietnamese dish I've eaten and cooked, this is a savory and addictive,... MORE

Reviewed on Jan. 25, 2004 by RILEYSHOUSE

The flavors here are awesome, but if kids will be eating this too, I'd put some of the... MORE

Reviewed on Jan. 25, 2004 by SMILOBANDITO

Excellent dish! I had no grill, skewers or lemon grass, so I used lemon juice on the steak,... MORE

Reviewed on Jan. 25, 2004 by SHERRYMILLER

This is fun as well as delicious. Along with the Nuaoc Cham sauce, it's a big hit with my... MORE

Reviewed on Jan. 25, 2004 by Tina38

This recipe is very flavorful served with Nuaoc Cham Sauce and Bok Choy, Carrots & Green beans... MORE

Reviewed on Jan. 25, 2004 by Nicole1

Made this for family and guests - everyone raved over it - even the kids asked for seconds! I... MORE

Reviewed on May 1, 2006 by RACHEL1070

This wasn't bad. I proably won't make again. Would not go out and buy lemon grass for just... MORE

Reviewed on Jan. 25, 2004 by Karlie

For me, I thought there was too much pepper taste. My husband on the other hand thought he... MORE

Reviewed on Jan. 25, 2004 by IVPLAY

This was very good. I added some shrimp and mushrooms and turned them into a tasty kabob! MORE

MORE MEMBER REVIEWS