Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic -- crushed and |
| \N \N | Sliced |
| 1 teaspoon | Fresh basil |
| 1 \N | Red chili pepper -- sliced |
| 1 tablespoon | Lime juice |
| 1 tablespoon | Sesame oil |
| 1 tablespoon | Nuoc Mam sauce -- optional |
| ½ pounds | Steak -- cubed |
| 3 tablespoons | Nuoc Mam sauce |
| \N \N | OR 2 tbsp. Maggi liquid |
| \N \N | Seasoning |
| 1 tablespoon | Lime or lemon juice |
| 1 \N | Pickled onion -- thinly |
| \N \N | Sliced |
| 1 \N | Clove garlic -- finely |
| \N \N | Chopped |
| 1 tablespoon | Peanuts -- finely chopped |
DIPPING SAUCE
1. Mix the garlic, basil, chili, lime juice, sesame oil, and Nuoc Mam sauce, if using, together. Marinate the cubes of beef in this for at least 4 hours, turning frequently. 2. Make the dipping sauceby mixing all the ingredients thoroughly and place in a bowl on the table. 3.
When the beef is ready, thread on to four skewers and place on the barbecue or under a preheated high broiler until cooked, turning frequently. Baste equally freuqntly with the marinade. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books