Hue Lemongrass Skewers: Nem Lui Hue

TOTAL TIME: 1 hr 36 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 6 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 1/2 ounces/ 100 g minced (ground) beef
  • 7 ounces/ 200 g minced (ground) pork
  • 1 1/2 tablespoons/20 g cooked and shredded pork skin*
  • 1 1/2 tablespoons/20 g minced pork fat
  • 3 cloves garlic, finely diced (1 tablespoon)
  • Chopped shallots
  • 1/2 tablespoon sugar
  • Freshly ground black pepper
  • 1 tablespoon fish sauce
  • 12 lemongrass stalks, trimmed
  • 2 tablespoons vegetable oil
  • 6 baguettes, warm
  • 3 tablespoons chile sauce
  • 3 tablespoons hoisin sauce
  • *Can be found at specialty Asian markets
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Directions

In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce.

Knead for 5 minutes until all ingredients are well combined.

Cover, then refrigerate 1 hour for the flavours to develop.

Heat a barbecue grill or char grill pan.

With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape.

Thread the beef sausages onto each lemongrass stick and brush with a little oil.

Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked.

Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette.
Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.

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