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Knead for 5 minutes until all ingredients are well combined.
Cover, then refrigerate 1 hour for the flavours to develop.
With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape.
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.