Beef Brochettes

A Vietnamese Classic
Ideal for a Buffet Party

Cooking with Vietnamese Nuoc Mam Fish Sauce

Nuoc Mam/Fish Sauce

Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine.  It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with other dishes.  The recipe is adapted from Bach-Yen Boun.

Beef Brochettes



Cooking with lemongrass


½ cup Lemongrass Paste – see recipe, below
2 tablespoon Nuoc Mam
2 teaspoons Sugar
1 teaspoon Salt, or to taste
1 tablespoon Vegetable Oil
3 medium Onions, about 1 pound
2 pounds Sirloin Steak, cut into thin strips, about 72 pieces in all
3 red peppers, seeded and cut into cubes in inch square
Lettuce, Cucumbers, Bean Sprouts and Mint for garnish


First, in a small bowl, combine the Lemongrass Paste (recipe follows), Nuoc Mam, Sugar, Salt and Vegetable Oil and mix well.

Cut one Onion into julienne strips.  Cut the remaining Onions into cubes about one inch square.

Place the strips of Beef on a work surface and rub the marinade over them.  Place a strip of Onion across each strip of Beef and roll it to enclose the Onion.

Next, prepare 12 skewers, alternating each Meat roll with a cube of Onion and Red Pepper; there should be six rolls per skewer. Let them stand at room temperature for two hours.

Then preheat the broiler or barbecue grill.

Grill the brochettes for about a minute on each side.  Serve with a garnish of Lettuce, Cucumber, Bean Sprouts and Mint.

For the Lemongrass Paste:


Galangal, an important Southeast Asian spice


6 stalks fresh Lemongrass, peeled
1 piece of Galangal, about 2 inches long, peeled
6 Shallots
6 cloves Garlic
¾ teaspoon Saffron


Place all the ingredients in the container of a food processor or blender.  A mortar and pestle can be used instead, of course.  Blend to a smooth paste.  This will keep several days in the refrigerator.  This recipe makes a cup of sauce.


Vietnam - Goddess Uma

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