Bo Sa Lui Skewered Beef
|Garlic||3 Clove (15 gm)|
|Fish sauce||4 Teaspoon (Nuoc Mam)|
|Lemongrass/3 tablespoons finely chopped dried soak in hot water 2 hours, then drain and chop||3 , chopped low bulb portion only|
|Ground pepper||To Taste|
|Top round/Sirloin in 1 piece about 4 inches in diameter, cut into very thin 2 x 2-inch slices||1 1⁄2 Pound|
|Cellophane noodles/Rice sticks||5 Ounce (1/2 Packages)|
|Boiling water||2 Quart|
|Boston lettuce leaves/Bibb lettuce leaves||4|
Combine sugar, garlic and shallots in mortar and pound into paste (or mash with back of spoon in mixing bowl).
Add fish sauce, oil, lemongrass and pepper and blend well.
Spread on both sides of meat using fingertips.
Let stand at room temperature 30 minutes.
Prepare charcoal grill or preheat broiler.
Remove any bits of lemongrass clinging to meat.
Fold each piece of meat in half and thread about 8 to 10 slices on each skewer.
Barbecue or broil until done, turning once, about 3 minutes.
Transfer to heated platter and keep warm.
Boil noodles in water 5 minutes.
Drain well; rinse under cold water and drain again.
Mound noodles on platter next to meat.
Arrange lettuce leaves on platter and top with Carot Chua.
Serve with Nuoc Cham for dipping.