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Hue Lemongrass Skewers: Nem Lui Hue
Recipe courtesy Luke Nguyen
- Total Time:
- 1 hr 36 min
- Prep:
- 30 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 6 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
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
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.