Chargrilled lemongrass beef (Bò nuóʼng xa) from The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hoisin dipping sauce (Tuoʼng ngot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on March 22, 2019

    We enjoyed these- though omitted the shrimp paste. The lemongrass and sesame flavours shone through and were complemented by the hoisin dipping sauce - served with toasted baguette and a bean sprout salad - the salad was heavy in herbs - coriander/ Thai basil/ mint which I think added to the overall flavour profile. Without that as a previous comment suggested the flavour might be unbalanced.

  • Delys77 on April 15, 2012

    Pg. 68 As is, this recipe is good but it could do with some more instruction and slight tweaking. Instruction-wise I would say you should broil closer to 7 minutes total and serve like a bahn mi with the meat in a baguette sandwich with the sauce and some pickled veggies. Tweaking-wise I would cut the fish sauce or shrimp paste by half, go with lemongrass paste and some cilantro as well as chili to up the flavour of the beef and cut back the disproportionate umami.

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