How to Cook Vietnamese Beef and Lemongrass Skewers (Nem Lui Xa) – Asian BBQ Series

This is the second in my series of Asian BBQ Recipes developed around my 3-burner Ziggy barbecue unit, and it’s adapted from Luke Nguyen’s “Indochine”.

INGREDIENTS:

(A)

600g minced beef

200g minced chicken

4 Tbsp minced garlic

1 Tbsp minced lemongrass

2 tsps sugar

1 tsp pepper

1 Tbsp fish sauce

1 tsp chicken powder

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12 lemongrass stems

2 Tbsps oil

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6 Vietnamese baguettes

3 tsps chilli sauce

3 tsps hoisin sauce

METHOD:

  1. Combine (A) and mix well.
  2. Divide into 12 portions. Mould into sausage shapes wrapped around lemongrass stems.
  3. Brush with oil, then grill on medium heat for 6 minutes.
  4. Remove from lemongrass stems and place 2 pieces on baguette.
  5. Drizzle with hoisin and chilli sauce, and serve.

 

 

 

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

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