Recipe courtesy of Luke Nguyen
Total:
1 hr 36 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 36 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 36 min
Prep:
30 min
Inactive:
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* (See Cook's Note)
  • 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

Directions

Watch how to make this recipe.

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.

Cook's Note

*Can be found at specialty Asian markets.

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