Vietnamese · Lunch
Grilled Beef Skewer Wraps
Grilled lemongrass-marinated beef sirloin strips threaded onto skewers, charred over high heat, then wrapped in lettuce leaves with rice vermicelli, pickled carrot and daikon, cucumber, mint, and cilantro. Served with a nuoc cham dipping sauce for drizzling, balancing smoky char, herbal freshness, and sharp fish-sauce sweetness.
$6
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
16.8gFat
42.1gCarbs
19.3gSugar
4.9gFiber
2380mgSodium
93mgChol
5.6gSat Fat
780mgPotassium
95mgCalcium
4.2mgIron
2.4mcgVitamin B12
22mgVitamin C
herb-salt
hidden-gems
Instructions
1
Prep
Slice beef sirloin into thin strips, mince lemongrass and garlic, mince garlic for sauce, and slice chili thinly. Quick-pickle julienned carrot and daikon with vinegar and sugar, set aside 15 minutes.
2
Marinate
Whisk minced lemongrass, garlic, fish sauce, sugar, and oil in a bowl. Rub over skewered beef, marinate 30 minutes.
3
Grill
Cook beef skewers over high heat 3 to 4 minutes per side until edges char and center reaches medium doneness.
4
Rest
Remove skewers to a plate and rest 3 minutes for juices to settle into meat.
5
Plate
Whisk fish sauce, lime juice, sugar, water, minced garlic, and sliced chili until sugar dissolves. Lay lettuce leaves, fill each with vermicelli, pickled vegetables, cucumber, mint, cilantro, and grilled beef. Roll wraps tight and serve with nuoc cham sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 2 tsp2 tsp vegetable oil
- 88 large lettuce leaves
- 2 oz56g rice vermicelli, cooked
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 22 small cucumber
- a few sprigs mint
- a few sprigs cilantro
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar
- 2 tbsp2 tbsp water
- 1 clove1 clove garlic
- 11 small chili
