Vietnamese Skewered Beef

This recipe is adapted from one that appears in Paula Tran's Living and Cooking Vietnamese. Nuoc mam (fish sauce) and Asian chili sauce are available at Asian import stores and at many grocery stores.  Serves 4

1 lb. tender, lean beef

4 stalks lemongrass, root and leaves removed, chopped fine (or 1 tsp. minced lemon peel)

1 T. minced ginger root

2 T. nuoc mam (fish sauce)

1 tsp. salt

1 tsp. black pepper

Asian chili sauce (optional)

Cut beef into very thin, 4-inch long slices. Combine lemongrass, ginger, nuoc mam, salt, and pepper. Spread 1/2-1 tsp. of the mixture on each strip of beef and roll into a ball. Place five balls on each skewer, and grill over hot coals or under broiler for 6-7 minutes. Serve with chili sauce.

From the July 1996 issue.

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