Bo Nuong Xa Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 30, 2002
This is fun as well as delicious. Along with the Nuaoc Cham sauce, it's a big hit with my whole family, especially the children.
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Reviewed: Jun. 19, 2002
This was very good. I added some shrimp and mushrooms and turned them into a tasty kabob!
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Photo by IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA
Living In: Fargo, North Dakota, USA
Reviewed: Jul. 25, 2001
Excellent dish! I had no grill, skewers or lemon grass, so I used lemon juice on the steak, baked it for 20 minutes at 350 degrees, and then combined it with the vegetable portion in a large bowl. Man, this was great food! Try it with authentic fried rice!
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Reviewed: Jul. 17, 2001
The flavors here are awesome, but if kids will be eating this too, I'd put some of the marinade for the kids's portions in a seperate dish before adding the pepper called for in the recipe. Use most of it in the adults marinade but add just a sprinkle for the kids. Also, gently pound the lemongrass stalks with a mallet or hammer to help them release their flavor once chopped. This dish will definitely impress guests!
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Reviewed: Feb. 25, 2001
What this recipe lacks is an essential ingredient. The beef is traditionally served with rice vermicelli which can be easily prepared in the following way: 1-soak the vermicelli for about one hour in cold water. Hot water ruins it. 2-have a pot of boiling hot water ready and a hand strainer full of the limp noodles. Dip in for about 30 seconds to 45 seconds and take out. While dipping use chopsticks to mix the noodles around in the striner. 3-continue with remaining noodles until all are cooked. lemongrass tip--put lemongrass stalks in food processor (add a small bit of water if dry)and freeze in small usable portions for future, saves time in the future for other dishes like the beef and or use on chicken.
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Reviewed: Jan. 7, 2001
Made this for family and guests - everyone raved over it - even the kids asked for seconds! I partially froze the beef so I could slice it nice and thin. I also doubled the marinade and used dried lemon grass instead of fresh. Will make again!
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Reviewed: May 31, 2000
This recipe is very flavorful served with Nuaoc Cham Sauce and Bok Choy, Carrots & Green beans to round out a whole meal.
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Cooking Level: Expert

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Displaying results 21-27 (of 27) reviews

 
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