There’s a certain thrill that comes when you fire up the grill, and the rich, smoky scent of Vietnamese Lemongrass BBQ Beef fills the air. This dish, known as Bò Nướng Sả, brings a vibrant burst of Southeast Asian flavors right to your kitchen. The tender strips of beef marinated in a mix of fragrant lemongrass, garlic, and a touch of fish sauce are irresistibly delicious, making it the perfect centerpiece for your dinner table.
As soon as I tried this recipe during a warm summer evening, I knew it would become a staple in my household. It’s incredibly versatile too—serve it over fluffy jasmine rice, in a crispy bánh mì, or wrapped in lettuce for a fresh bite. Whether you’re a seasoned chef or someone just looking to spice up your weeknight meals, this quick and easy dish will captivate your taste buds and impress your guests. Get ready to dive into a culinary adventure that captures the essence of Vietnamese street food right in the comfort of your home!
Why is Vietnamese Lemongrass BBQ Beef a must-try?
Unforgettable Flavor: Rich marinated beef infused with lemongrass and garlic creates a heavenly aroma.
Quick Preparation: Ready in under 30 minutes, perfect for busy weeknights.
Versatile Serving Options: Enjoy it in a bánh mì, over rice, or in fresh lettuce wraps.
Crowd-Pleaser: Impress family and friends with authentic Vietnamese street food at home.
Healthy and Delicious: Naturally gluten-free while bursting with fresh herbs and ingredients.
Make Ahead: Marinate a day early for deeper flavor—your future self will thank you!
Get ready to tantalize your taste buds with this delightful dish!
Vietnamese Lemongrass BBQ Beef Ingredients
For the Marinade
• 1 lb beef (flank steak or sirloin) – Provides rich flavor and tenderness; sub in ribeye for extra marbling.
• 3 stalks lemongrass (finely minced, white parts only) – Adds fresh, vibrant citrus notes; substitute with lime zest mixed with a touch of ginger.
• 4 cloves garlic (minced) – Contributes aromatic, punchy flavor to the marinade.
• 2 shallots (minced) – Offers sweetness and depth, enhancing the overall taste.
• 2 tbsp fish sauce – Introduces essential umami and saltiness for a savory kick.
• 1 tbsp soy sauce – Enhances the marinade’s savory profile.
• 1 tbsp oyster sauce – Adds complexity and a hint of sweetness.
• 1 tbsp honey – Balances the savory elements with sweetness.
• 1 tbsp brown sugar – Further enhances sweetness and encourages caramelization.
• 1 tbsp vegetable oil – Ensures moisture in the marinade.
• ½ tsp black pepper – Provides a touch of heat and seasoning.
For Grilling
• 1 tbsp vegetable oil (for brushing) – Prevents sticking on the grill and maintains juiciness.
• Bamboo skewers (soaked for 30 minutes, optional) – Ideal for threading the beef, enhancing presentation.
For Serving
• Steamed jasmine rice or vermicelli noodles – Perfect base for enjoying the flavorful beef.
• Fresh herbs (cilantro, Thai basil, mint) – Brightens the dish and adds freshness.
• Sliced cucumbers and pickled carrots – Crispy, refreshing complements to the savory beef.
• Nuoc cham dipping sauce – A tangy sauce of fish sauce, lime, sugar, garlic, and chili for extra flavor.
Get ready to savor the delightful taste of Vietnamese Lemongrass BBQ Beef with these fresh and aromatic ingredients!
How to Make Vietnamese Lemongrass BBQ Beef
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Prepare the Beef: Thinly slice the beef against the grain, ensuring tenderness. The slices should be no more than 1/4 inch thick for the perfect grill result.
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Make the Marinade: In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, oyster sauce, honey, brown sugar, vegetable oil, and black pepper. Add the beef slices, massaging the marinade into the meat. Cover and refrigerate for at least 2 hours—overnight brings the best flavor!
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Prepare for Grilling: If using skewers, thread the marinated beef onto them (soaked for 30 minutes if wooden). Preheat your grill to medium-high heat, and brush the grates with a little vegetable oil to prevent sticking.
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Grill the Beef: Cook the beef for about 3-4 minutes per side until charred and cooked through. Keep an eye on it to avoid overcooking, which can dry out the meat.
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Serve and Enjoy: Serve the hot beef with steamed jasmine rice or vermicelli noodles, along with fresh herbs, sliced cucumbers, pickled carrots, and nuoc cham dipping sauce for added zest.
Optional: Garnish with lime wedges for an extra burst of citrus flavor.
Exact quantities are listed in the recipe card below.
Vietnamese Lemongrass BBQ Beef Variations
Feel free to get creative! Each variation offers a delightful twist to the classic flavors.
- Pork Substitute: Swap beef for pork shoulder or tenderloin for a different flavor profile while maintaining tenderness.
- Vegetarian Option: Use firm tofu instead of beef—marinate and grill slices for a delicious plant-based alternative.
- Sweet and Spicy: Mix in a tablespoon of sriracha or chili garlic sauce to the marinade for a fiery kick that dances on your palate.
- Herb-Infused: Add fresh mint, cilantro, or basil to the marinade for an aromatic boost that heightens freshness.
- Citrus Zest: Incorporate lime zest or orange zest to the marinade for a citrusy brightness that complements the lemongrass beautifully.
- Sesame Twist: Drizzle sesame oil in the marinade for a nutty flavor that adds depth and richness to the beef.
- Asian Slaw Side: Serve with a tangy slaw made of cabbage, carrots, and a splash of rice vinegar for a crunchy, refreshing contrast to the savory beef.
- Rice Noodle Bowl: Layer marinated beef over rice noodles with vegetables, herbs, and nuoc cham for a satisfying bowl that captures all the flavors.
With these variations, you’re sure to find the perfect match for your taste!
Make Ahead Options
These Vietnamese Lemongrass BBQ Beef preparations are perfect for busy weeknights! You can marinate the beef up to 24 hours in advance; simply slice it thinly and combine with the marinade ingredients before refrigerating. This not only saves time but also allows the flavors to deepen, resulting in a more delicious dish. Additionally, if you’d like to prepare a big batch, the marinated beef can be stored in the refrigerator for up to 3 days. When you’re ready to serve, simply thread the meat onto skewers (if using) and grill it for about 3-4 minutes per side. Just like that, you’ll have a mouthwatering meal that’s just as tasty as if you’d made it fresh!
Expert Tips for Vietnamese Lemongrass BBQ Beef
• Slice with Care: Thinly slice the beef against the grain for maximum tenderness after grilling. This small step makes a huge difference!
• Marinate Generously: Allow the beef to marinate for at least 2 hours, but overnight is best for deeper, richer flavors in your Vietnamese Lemongrass BBQ Beef.
• Preheat Perfectly: Preheat your grill to medium-high heat to ensure that the beef chars beautifully without drying out.
• Avoid Overcooking: Keep an eye on the beef while grilling; aim for 3-4 minutes per side to maintain its juicy texture.
• Customize Your Heat: If you enjoy a spicy kick, consider adding chili flakes or fresh chilies to the marinade for added warmth!
• Use Fresh Herbs: For the best flavor profile, use fresh herbs like cilantro, Thai basil, and mint to enhance your dish when serving.
What to Serve with Vietnamese Lemongrass BBQ Beef?
Create a delightful meal that transports your taste buds to the streets of Vietnam with sumptuous sides and drinks paired perfectly with grilled beef.
- Steamed Jasmine Rice: A fluffy bed for the beef, soaking up all the gorgeous flavors of the marinade and nuoc cham sauce.
- Vermicelli Noodles: Light and refreshing, these noodles act as a perfect canvas to complement the savory beef while adding some chewiness to your dish.
- Fresh Herb Salad: Toss together cilantro, Thai basil, and mint for a vibrant salad that adds brightness and freshness to balance the richness of the meat.
- Crispy Spring Rolls: These delightful bites, filled with vegetables or shrimp, provide a crunchy contrast to the tender beef and can be dipped in the zesty nuoc cham.
- Pickled Carrots and Daikon: This tangy, crunchy side brings a refreshing zest that cuts through the heaviness of the grilled beef, enhancing each bite.
- Cucumber Ribbons: Lightly dressed in rice vinegar, these ribbons are a crisp, cool complement that refreshes your palate between bites of beef.
- Soy-Glazed Brussels Sprouts: Roasted with a sweet soy glaze, these sprouts provide a smoky, slightly sweet companion to the umami of the beef.
- Lychee Iced Tea: A sweetened tea with a touch of lychee introduces a fruity, refreshing note that complements the dish’s complex flavors beautifully.
- Mango Sticky Rice: This delightful dessert beautifully balances the savory flavors of the main course and provides a sweet ending to your meal.
Embrace the harmony of flavors with these simple yet delicious pairings!
How to Store and Freeze Vietnamese Lemongrass BBQ Beef
Fridge: Store cooked Vietnamese Lemongrass BBQ Beef in an airtight container for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.
Freezer: Allow the beef to cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Marinade: If you have leftover marinade, it can be stored in the fridge for up to 5 days. Use it for marinating chicken or vegetables for an extra flavor boost.
Reheating: To maintain the best texture, reheat the beef gently to avoid drying it out. A splash of water can help keep it moist while reheating.
Vietnamese Lemongrass BBQ Beef Recipe FAQs
How do I choose the right beef for this recipe?
Absolutely! For the best results, I recommend using flank steak or sirloin, as these cuts are flavorful and tender when grilled. If you’re looking for a richer bite, ribeye is a delicious alternative due to its extra marbling. Ensure the meat is bright red and free from dark spots when selecting, which indicates freshness.
What’s the best way to store leftover Vietnamese Lemongrass BBQ Beef?
You can store cooked beef in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm it in a pan over medium heat or in the microwave, taking care not to overcook it, which can dry it out. A splash of water can be added to retain moisture during reheating.
Can I freeze Vietnamese Lemongrass BBQ Beef?
Yes, indeed! Allow the beef to cool completely after cooking, then transfer it to a freezer-safe container or a heavy-duty resealable bag. It can be frozen for up to 2 months. For best results, thaw the beef in the refrigerator overnight before reheating. This way, it maintains a lovely texture and flavor.
I’m concerned about allergies. Is this dish safe for everyone?
The Vietnamese Lemongrass BBQ Beef contains fish sauce, soy sauce, and oyster sauce, which may not be suitable for individuals with fish or soy allergies. If you’re cooking for someone with dietary restrictions, you can substitute the fish sauce with a gluten-free soy sauce or a homemade umami blend. Always check labels to ensure all ingredients meet dietary needs.
What happens if my marinade isn’t flavorful enough?
Very! If you find your marinade lacking in flavor, don’t worry! You can enhance it by adding a bit more garlic, a splash of lime juice, or some additional soy sauce. If you have time, let the beef marinate longer; marinating overnight can significantly deepen the flavors. Just be sure not to over-marinate to avoid altering the meat’s texture.
How can I tell when the beef is perfectly grilled?
For perfect grilling, look for a nice char on the outside, which typically happens after about 3-4 minutes per side on medium-high heat. The beef should still be juicy and slightly pink in the center for optimal tenderness. A meat thermometer will also help; aim for a temperature of about 140°F (60°C) for medium-rare. Enjoy grilling!
Savory Vietnamese Lemongrass BBQ Beef You'll Love to Grill
Ingredients
Equipment
Method
- Thinly slice the beef against the grain, ensuring tenderness. The slices should be no more than 1/4 inch thick for the perfect grill result.
- In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, oyster sauce, honey, brown sugar, vegetable oil, and black pepper. Add the beef slices, massaging the marinade into the meat. Cover and refrigerate for at least 2 hours—overnight brings the best flavor!
- If using skewers, thread the marinated beef onto them (soaked for 30 minutes if wooden). Preheat your grill to medium-high heat, and brush the grates with a little vegetable oil to prevent sticking.
- Cook the beef for about 3-4 minutes per side until charred and cooked through. Keep an eye on it to avoid overcooking, which can dry out the meat.
- Serve the hot beef with steamed jasmine rice or vermicelli noodles, along with fresh herbs, sliced cucumbers, pickled carrots, and nuoc cham dipping sauce for added zest.