For an enhanced flavor profile, consider adding a pinch of red pepper flakes to the marinade for a subtle kick. If using wooden skewers, soak them in water for at least 30 minutes before threading the meat to prevent them from burning on the grill. Nuoc Cham, a Vietnamese dipping sauce, is the perfect accompaniment to these skewers. You can find recipes online or purchase it pre-made at Asian grocery stores. Leftover Bo Nuong Xa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Bo Nuong Xa
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 30 mins
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SERVING6 People
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VIEWS139
Embark on a culinary journey to Vietnam with these tantalizing lemongrass beef skewers. Marinated in a symphony of aromatic spices and herbs, these skewers offer a delightful explosion of flavor, perfect for grilling or broiling. A true Vietnamese classic, they are best enjoyed dipped in the vibrant Nuoc Cham sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol61 mg
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Fiber1 g
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Protein20 g
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Saturated Fat4 g
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Sodium348 mg
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Sugar2 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, whisk together the sugar, soy sauce, black pepper, minced garlic, minced lemongrass, and sesame seeds until well combined. (5 minutes)
02
Step
4 hrs
Add the thinly sliced sirloin tip to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat. (4 hours minimum)
03
Step
5 mins
Preheat your grill to high heat or preheat your broiler. Discard the marinade.
04
Step
15 mins
Thread the marinated beef onto skewers in an accordion style, ensuring each skewer is evenly loaded. (15 minutes)
05
Step
10 mins
Lightly brush the grill grate with oil to prevent sticking. Arrange the skewers on the hot grill and cook for approximately 5 minutes per side, or until the beef is nicely charred and cooked through. Alternatively, broil the skewers for 4-5 minutes per side, keeping a close watch to prevent burning. (10 minutes)
06
Step
5 mins
Serve the Bo Nuong Xa hot off the skewers. For a traditional presentation, remove the cooked beef from the skewers and arrange them on crisp romaine lettuce leaves. Garnish generously with fresh cilantro, basil, mint, and thinly sliced green onions for a burst of freshness.
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RECIPE REVIEWS
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Please Rate
Jaclyn Cruickshank
May 18, 2025The aroma of lemongrass while grilling is amazing. My family loved this recipe.
Fae Medhurst
Feb 4, 2025Used an indoor grill and it worked great
Taylor King
Jan 19, 2025So much better than ordering takeout. This recipe is a keeper.
Faustino Bednar
Dec 19, 2024Make sure to slice the beef thinly! it made a huge difference
Davonte Windler
Nov 4, 2024Easy to follow and the flavors are spot on. I've made this several times now.
Vicky Okeefe
Oct 17, 2024The instructions were clear, and the dish turned out perfectly. Thank you for sharing!
Bernita Mcglynn
Jun 11, 2024I added a little chili garlic sauce to the marinade for extra heat. It was fantastic!
Sasha Greenholt
May 16, 2024Used beef tenderloin instead of sirloin. So good!!
Curtis Dietrich
Apr 21, 2024I made this for a summer BBQ, and everyone raved about it. A definite crowd-pleaser!
Monty Reynolds
Feb 11, 2024Absolutely delicious! The marinade is perfect, and the beef was so tender.