Traditional Vietnamese grilling is centered on lightly charred, thinly sliced pieces of marinated pork shoulder, ribeye, sirloin and chicken. The grilled proteins are served with fresh veggies and vermicelli noodles, making a delicious light meal for the perfect summer day.
Chef Pat Lee, co-owner and chef at Austin’s own PhoNatic grew up in Vietnam serving grilled pork, beef, chicken, shrimp and more to his guests on a daily basis. In addition to Chef Pat’s grilling tips, he’s been kind enough to share his amazing Grilled Lemongrass Beef recipe, perfect for the summer season.
Grilled Lemongrass Beef Recipe
Courtesy of Chef Pat Lee | Austin, Texas
⦁ 2 lbs thinly sliced ribeye or top sirloin
⦁ 1/3 cup minced lemongrass (fresh or frozen)
⦁ 1/3 cup sugar
⦁ 4 tbsp fish sauce
⦁ 2 tbsp minced garlic
⦁ 2 tbsp minced shallots
⦁ 2 tbsp sesame oil
⦁ 2 tbsp dark soy sauce or mushroom soy sauce
⦁ 2 tbsp honey
⦁ 1 tbsp oyster sauce
⦁ Thinly slice beef, about ¼ inch thick. Make this process easier by freezing the meat for about an hour before slicing.
⦁ Combine the rest of the ingredients in a blender and mix.
⦁ Add beef to a shallow dish or bowl. Pour marinade mixture out of blender and mix well with beef.
⦁ Cover and allow to marinate in the fridge overnight, or at least 6 hours.
⦁ Remove marinated meat from refrigerator.
⦁ Using a wire grilling basket, arrange beef in an even layer and secure basket.
⦁ Prepare a charcoal or gas grill with two heat zones. One direct and one indirect.
⦁ First place basket in direct heat zone, turning frequently to avoid flare ups. About 5 minutes on each side.
⦁ Once beef has a nice char, move the basket to the low or indirect heat zone.
⦁ Cover grill and allow grilled beef to finish cooking. About 5-7 minutes on each side. Time will depend on the temperature of your grill.
⦁ Remove from heat once beef has cooked and serve with rice or vermicelli.
Chef Pat Lee’s Vietnamese Grilling Tips
- When grilling sliced meats, using a wire basket makes it easy to cook the meat evenly and very easy to turn.
- When grilling, especially with wood or charcoal, it is best to have two heat zones. Hot and high heat to give it a nice char, then a low zone to finish off the meat so you don’t burn it.
- Focus on using marinades with a low sugar content to keep the meat from burning too easily. If you’d like to use a marinade with sugar, try using a glaze to brush on the meat at the end.
- For sliced meats, you can always start on a skillet and finish on the grill. This ensures the meat is cooked all the way through, but you still get that nice crust.