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Lemongrass beef skewers with vietnamese noodle salad

Lemongrass beef skewers with vietnamese noodle salad



Prep Time


Cook Time



600g Rump steak, fat trimmed


1 stick Lemongrass, trimmed and outer leaves removed (or 1½ tbsp of lemongrass paste)

2 Garlic cloves, peeled

1 tsp Fish sauce

1 tsp Cracked black pepper

2 tsp Caster sugar


4 large Lettuce leaves, torn (oakleaf, butter or baby cos varieties)

350g Softened vermicelli rice noodles

1 cup Loosely packed mint leaves

2 medium Carrots, shaved into ribbons

2 Lebanese cucumbers, deseeded and sliced

1 medium Yellow capsicum, cut into strips

100g Snow peas, sliced


2 tbsp Lime juice

1 tbsp Fish sauce

3 tsp Caster sugar

1 Red chilli, finely chopped (optional)


  • Pound the Beef to a 1cm thickness. Cut into long, wide slices and place in a bowl with the marinade. Stir to combine, cover and set aside for 30 minutes.
  • Preheat a chargrill or barbeque to moderately hot. Thread the Beef onto skewers.
  • Grill the Beef skewers for 1½ minute on each side or until cooked to your liking.
  • Mix the salad ingredients with the dressing and place on a large platter. Top with the Beef skewers and serve. Alternatively try serving Beef skewers with the salad in individual bowls or noodle boxes.
  • To make the marinade: Finely chop the lemongrass and garlic and pound in a mortar and pestle until it becomes a coarse paste. Add the fish sauce, pepper and sugar and stir to combine. If using paste, add it to the crushed garlic, fish sauce, pepper and sugar, and combine.
  • To make the dressing: Stir the ingredients together and set aside.


  • To pound the Beef, place between 2 pieces of cling film on a chopping board and beat with a meat mallet or rolling pin.
  • If you have extra lemongrass sticks you can thread the raw Beef onto trimmed lemongrass and cook as usual. Simply cut the thin end of the trimmed lemongrass into a pointso you can thread the Beef easily.
  • If you are cooking with bamboo/wooden skewers on the barbecue, allow them to soak in water for 30 minutes to prevent them from burning.
  • If you don't have a mortar and pestle you can make the marinade in a small food processor.
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