This year’s Tet celebrations begin on Jan. 21, the eve of several days of festivities welcoming the lunar new year. Although it isn’t a traditional Tet dish, when it comes to Vietnamese entrees, my family loves Grilled Lemongrass Beef with Nuoc Cham Dipping Sauce. We’re not Vietnamese but enjoy getting in the spirit of a hopeful new year.
Serve it with a Vietnamese Table Salad. The salad is used to wrap each piece of meat, so diners can choose the elements of the salads they like best. Arrange these ingredients on a platter or plate: cilantro, Thai basil, mint leaves, leaf lettuce such as red leaf, small green onions, and cucumber slices.
Nuoc cham is salty, sweet, and tangy dipping sauce made from fish sauce, garlic, lime juice, sugar, chilies, and vinegar. It has fish sauce umami and subtle heat.
Grilled Lemongrass Beef with Fish Sauce
Yield: 6 servings
INGREDIENTS
2 stalks lemongrass, trimmed to remove tough stalks, minced; see cook’s notes
2 to 3 cloves garlic, finely chopped
2 shallots, finely chopped
1 serrano chili, finely chopped
2 tablespoons fish sauce, sold in Asian markets and some supermarkets in Asian specialties section
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon Asian sesame oil, sold in Asian markets and most supermarkets in Asian specialties section
1 pound beef rump roast OR eye of round, trimmed of fat
2 tablespoons toasted sesame seeds; see cook’s notes
Vietnamese Table Salad: cilantro, Thai basil, mint leaves, leaf lettuce such as red leaf, small green onions (trimmed) and cucumber slices
Nuoc Cham Sauce: 1/4 cup fresh lime juice, 1/4 cup fish sauce, 1/4 cup water, 2 teaspoons rice OR cider vinegar, 1 clove garlic (minced) and 1 tablespoon sugar (see cook’s notes)
Cook’s notes: Fresh lemongrass is sold in produce sections of Asian markets and some supermarkets. It is also sold minced and frozen in some Asian markets. You can buy toasted sesame seeds in Asian markets. Or, to toast at home, place in small dry skillet over medium-high heat. Shake handle to keep seeds rotating and toast until lightly browned. Watch carefully because they burn easily.
PROCEDURE
To make Nuoc Cham, combine 1/4 cup fresh lime juice, 1/4 cup fish sauce, 1/4 cup water, 2 teaspoons rice OR cider vinegar, 1 clove garlic (minced) and 1 tablespoon sugar; stir until sugar dissolves.
1. Prepare marinade: Place lemon grass, garlic, shallots, and chili in blender. Whirl, adding enough water to make a paste. Transfer paste to bowl; add fish sauce, lime juice and water. Stir to blend. Add sesame oil and stir well.
2. Cut meat, against grain, into thin 1/8-inch slices (this is easier if meat is very cold). Then cut slices into 1 1/2-inch lengths. Place meat in shallow pan or bowl and add marinade. Mix well to coat meat. Cover and marinate 1 hour at room temperature or up to 8 hours in refrigerator.
3. If using wooden skewers, soak in water 30 minutes. Prepare grill or preheat broiler (arranging oven rack about 6-8 inches below heat element).
4. Thread meat onto skewers. Lightly oil grill rack or broiler pan. Grill or broil meat 1 minute per side for medium-rare (cooking times vary depending on thickness of meat and heat of grill or broiler). Sprinkle with toasted sesame seeds.
Preparation: Arrange on platter and serve with Vietnamese Table Salad and Nuoc Cham. Diners remove meat from skewers, then enclose meat in lettuce leaf, taco style, tucking in some herbs from the salad, if desired, and topping with Nuoc Cham sauce.
Source: Adapted from “Hot Sour Salty Sweet” by Jeffrey Alford and Naomi Duguid (Artisan, $40)
