Hue Lemongrass Skewers: Nem Lui Hue

Name: Hue Lemongrass Skewers: Nem Lui Hue
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT1H36M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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

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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

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.