Hue lemongrass skewers

Hue lemongrass skewers

By
From
The Food of Vietnam
Serves
6
Photographer
Alan Benson

Lemongrass is an essential ingredient in Vietnamese cooking. Not only does it impart a wonderful gingery citrus flavour to food, but it also has medicinal qualities. I grow lemongrass in my garden, so I also dry the stems to make my own lemongrass tea. Make this dish at your next Sunday barbecue and impress all your friends. The aromas released during grilling are amazing.

Ingredients

Quantity Ingredient
12 lemongrass stems, green ends trimmed to about 20 cm
2 tablespoons vegetable oil
3 tablespoons chilli sauce
3 tablespoons hoisin sauce
6 warm crisp vietnamese baguettes, split in half lengthways
6 coriander stalks
2 bird’s eye chillies, sliced

Sausage mixture

Quantity Ingredient
100g minced beef
200g minced pork
20g pork skin, cooked and shredded, (optional)
20g pork fat, minced
1 tablespoon garlic, finely diced
3 spring onions, finely diced, white part only
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 tablespoon fish sauce

Method

  1. Combine the sausage ingredients in a mixing bowl. Knead for 5 minutes, or until all the ingredients have combined together well. Cover and refrigerate for 1 hour to allow the flavours to develop.
  2. With wet hands, divide the meat mixture into 12 portions, then roll each portion into a sausage shape.
  3. Thread each sausage onto a lemongrass stem and brush with a little oil.
  4. Heat a barbecue grill or chargrill pan to medium–high. Cook the skewers for about 6 minutes, turning every few minutes, until cooked through.
  5. Remove the meat from the lemongrass skewers and distribute two portions per baguette. Spread 2 teaspoons each of chilli sauce and hoisin sauce into each baguette. Add a coriander stalk, some chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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