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| VIETNAMESE STIR-FRIED, FRIED, & GRILLED DISHES CONTINUED |
| E.) BO NUONG XA - (Grilled Lem- on Grass Beef): |
| 1 1/2 lb. sirloin beef tip, sliced thin; 2 tsps. sugar; 2 tbls. soy sauce; 1 tsp. pepper; 2 cloves of minced garlic; 2 tsps. sesame seeds; 2 stems lemon grass, chopped; 12 romaine lettuce leaves; 2 tsps. ea., chopped fresh mint, cilantro, and green onions: |
| 1.) Mix the first seven ingredients in a large bowl. Cover and refrigerate over-night. 2.) Soak 12 small bamboo skewers in water until ready to use. 3.) Preheat oven to broil, or you can use an out-door grill. 4.) Thread beef slices onto skewers, accordian-style. Broil on grill for 6 - 8 mins., or un- til done, turning often so that all sides are cooked evenly. 5.) Serve hot on skewers by placing on individual plates with lettuce leaves, and a small bowl of rice. 6.) Each person then removes their meat from the skewer, places it on a lettuce leaf, sprinkles it with the chopped fresh mint, cilantro, and green onions. Then rolls up the leaf, dips it in Nuoc Cham, and eats. |
| F.) THIT NUONG CHA - (Vietnamese Meatballs): |
| 1 lb. grnd.pork (beef, chicken, or shrimp may be substituted for pork); 1/2 of a med.-sized onion, minced; 1/2 cup green onions, minced; 1/2 tsp. nuoc mam; 1/2 tsp. soy sauce; 1/4 tsp. pepper; 1/2 tsp. sugar: |
| 1.) Preheat oven to 300 degrees. Combine all ingredients in a large bowl and mix well. 2.) With your hands, roll the mixture into 1" balls - (it is easier to do this if your hands are wet) - and place the meatballs on a 9" x 9" baking dish and bake uncovered for 30 mins. 3.) Put a large toothpick through each meatball, garnish with fresh cilantro and serve with steamed rice and small bowls of Nouc Cham. Makes about 25 meatballs. |
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| SAIGON LELOI TRAFFIC CIRCLE |