It is finally Summer! Hooray for warm weather and long days! I like to enjoy the season by grilling outdoors with the obligatory family and friends. And when my guests can do their own cooking, it's even better! Bo Nuong Vi is the perfect dish for self-cooking and assembly. I can just sit back and let the guests man their own food.
Bo Nuong Vi is a Vietnamese dish where thinly sliced beef is quickly seared with onions and butter on a small griddle at the center of a table. Guests grill the beef themselves and assemble their own wraps with softened rice paper, grilled beef, and an assortment of fresh vegetables and Vietnamese herbs. They cook as they go, so each beef wrap is still piping hot and delicious. The wraps get dunked in either a traditional but pungent pineapple-fermented anchovy sauce (Mam Nem) or a more tamed Vietnamese fish sauce dipping sauce (Nuoc Mam Cham). A little cooking, a little talking, a little eating. It's the perfect way to enjoy time a get-together and good food. Happy grilling!
Vietnamese Beef Marinade
2 lbs beef chuck
1/3 cup minced lemongrass
1 thinly sliced small onion
1/4 cup oyster sauce
1 tablespoon soy sauce
1/4 cup granulated white sugar
1 tablespoon orange juice
1/2 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
The cut of beef I use for Bò Nướng Vĩ is beef chuck. Look for one with a good distribution of fat (marbelization). This helps to keep the meat moist and flavorful when grilling. Have your butcher slice the beef chuck against the grain into thin strips. Take it home and cut it up into large bite-sized pieces. If you don't have a butcher that will slice the beef thin for you, put the meat in the freezer until it is firm but not frozen. Use a sharp knife and thinly slice the beef. The partially frozen meat will keep the meat sturdy for a better slicing experience. And if you're anything like me, have some band-aids around too ;-)
Vietnamese Lemongrass Grilled Beef (Bo Nuong Vi)
- 2 lbs beef chuck (slice thinly against the grain into bite-sized pieces or long strips)
- 1/3 cup minced lemongrass
- 1 thinly sliced small onion
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup granulated white sugar
- 1 tablespoon orange juice
- 1/2 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 stick butter
Fresh Vegetables / Rice Paper
- 1 package large rice paper
- English Cucumbers (slice into long strips)
- Pineapples (slice into long strips)
- Leafy lettuce
- Mint (Rau Hung)
- Perilla (Rau Ti To)
- Sorrel (Rau Chua)
- Vietnamese Fermented Anchovy Dipping Sauce - Mắm Nêm
- Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)
- In a large bowl, mix together lemongrass, onion, oyster sauce, soy sauce, sugar, orange juice, sesame oil, garlic powder and optional red pepper flakes. Add sliced beef and marinate for at least 30 minutes or overnight in fridge for best results.
- Heat up the the griddle and melt a tablespoon of butter at a time. Add a portion of beef and quickly grill for 2-3 minutes.
- To assemble the wraps, lightly wet the rice paper until limp. Add grilled beef and your favorite vegetables. Roll up the rice paper and eat with dipping sauce.