Ingredients

1/4 c. fish sauce (nuoc mam)
1 Tbsp. thick soy sauce
2 Tbsp. vegetable oil plus additional for the pan, if using
3 Tbsp. sugar
2 x lemon grass stalks outer leaves and tough green tops removed, root ends trimmed and stalks finely chopped
2 lrg garlic cloves crushed, peeled, and finely minced
1 1/2 lb beef sirloin cut into 1" cubes Bamboo skewers soaked in water for 20 min Table Salad - (Sa Lach Dia) (see recipe) Traditional Herbs - (Rau) (see recipe)
1/2 c. finely-minced unsalted roasted peanuts (optional) Fish Dipping Sauce - (Nuoc Cham) (see recipe)

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Grilled Lemon Grass Beef Cubes (Bo Nuong Xa)

Servings: 4

For the beef: In a medium bowl, stir together the fish sauce, soy sauce, oil and sugar till the sugar is completely dissolved. Add in the lemon grass, garlic, and beef and stir to coat. Cover and chill for 2 hrs. Soak the bamboo skewers.
Meanwhile prepare the Table Salad and Traditional Herbs.
Slide 2 to 4 cubes of beef onto each skewer, depending on how long the skewers are, discarding the marinade.
Preheat the grill or possibly broiler or possibly set a lightly oiled grill pan or possibly nonstick skillet over high heat. Grill, broil or possibly sear the beef skewers till well browned on each side and crisp on the edges, about 1 minute per side. Remove the beef from the skewers. Set aside.
For the assembly: Toss the beef cubes with a little from each of the table salad items and Traditional Herbs. Serve on individual plates or possibly in large soup bowls (as is traditional), sprinkle with peanuts, drizzle with oil and Nuoc Cham and toss to combine well.
* Note: Rice papers are traditionally used to wrap grilled meats. First, however, they must be soaked in lukewarm water to cover for about 3 min and liquid removed on paper towels.
This recipe yields 4 to 6 servings.
Comments: This is an excellent way to prepare beef. Marinated in lemon grass, fish sauce and sugar, it is robust in flavor, yet relatively light. It is best grilled, that not only crisps the meat but gives it a smoky flavor.