Grilled Lemongrass Beef

Name: Grilled Lemongrass Beef
Yield: makes 4 servings as a main course, 8 as a starter
Ingredients: 1 1/2 to 2 pounds beef tenderloin or boneless sirloin; 1 tablespoon toasted sesame seeds, (page 596); 2 lemongrass stalks, trimmed (page 143) and finely chopped; 2 large or 4 medium shallots, roughly chopped; 2 large garlic cloves, roughly chopped; 1 small dried chile, or to taste; 1 tablespoon fresh lime juice; 1 tablespoon sugar; 2 tablespoons nam pla, plus a little more if needed; Salt if necessary; 1/2 teaspoon black pepper, or to taste; Nuoc Cham (page 590) for dipping

December 14, 2011

Lemongrass has a distinctive flavor that is instantly likable and very closely associated with the cuisine of Vietnam (it’s grown and used elsewhere, especially in Southeast Asia, but nowhere quite as widely). This dish is often served on a flat bed of plain rice noodles, but I like it best over a salad, dressed with a little nuoc cham. For information on Asian fish sauces like nam pla, see page 500. Other cuts of meat you can use here: pork, cut from either the loin or the shoulder.

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