Gu Bo Nuong Xien (Grilled Beef Hump Skewers with Chao Dip)
Vietnamese dishesGrilled DishesSouthern Vietnam30 minutes marinating, about 20 minutes grilling
The pieces come off the coals charred outside and still juicy in the middle. What makes the dish is the bowl of mashed chao with shaved lemongrass. The difficulty is the cut, since pieces sliced too thin dry out the moment they finish grilling.
Cut the beef hump with a very sharp knife into pieces about 8 to 12mm thick, which is what keeps them juicy on the grill. The chao dip is mashed with minced garlic and chili, finished with lime juice, and the shaved lemongrass goes in last. Grill only 3 to 4 skewers at a time.
This batch weighs about 779g, at roughly 199 calories per 100g.
Method
Wash 500g beef hump, clear the odor and cut it into pieces about 8 to 12mm thick.
Peel and mince 6 cloves of garlic, stem and mince 4 chilies, and wash 3 stalks of lemongrass and shave them finely for the dip.
Thread the beef onto skewers, about 5 to 6 pieces each, and put them in a large bowl for marinating.
Mix the marinade: mash 3 tablespoons chao with 4 tablespoons of the chao liquid, add 2 tablespoons sate chili oil and 1 teaspoon MSG, and mix well. For more heat and aroma, add 1 tablespoon chili powder.
Pour the marinade gradually over the skewers, put on gloves and turn them until coated, then marinate for 30 minutes.
Mix the chao dip: 1 tablespoon chao, 2 tablespoons chao liquid, 1 tablespoon minced garlic, 1 tablespoon minced chili and 1 teaspoon kOBE Monk Fruit Blend, mixed well, then squeeze in half a lime. Stir in all the shaved lemongrass.
Heat the charcoal grill, set the rack on top and cook 3 to 4 skewers at a time until the meat firms up, browns and chars lightly at the edges.
Tips
Cut the beef hump with a very sharp knife into large pieces about 8 to 12mm thick, which is what keeps them juicy on the grill.
Wipe the meat with a clean damp cloth rather than washing it under running water so it keeps its sweetness.
Grilling only 3 to 4 skewers at a time keeps the coals hot enough to char the meat evenly.
The shaved lemongrass goes into the dip at the very end to keep its aroma.
Mash the chao (fermented bean curd) completely smooth before the sate chili oil goes in, as any lumps leave the marinade clinging unevenly.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.