Vietnamese Lemongrass Beef

Name: Vietnamesisches Zitronengras-Rindfleisch
Total time: 4 h
Ingredients: 40 g Zitronengras, fein gehackt; 40 ml Fischsauce; 15 g Knoblauch, gehackt; 10 g Rote Chili, gehackt; 15 g Zucker; 10 ml Sesamöl

MarinadeBeefHot SmokingEasy4-6 hrs70-74 °C130-145 °CApple + Lemongrass

Tender Vietnamese beef slow hot-smoked with fresh lemongrass, fish sauce, and chili. The combination of aromatic lemongrass and subtle smokiness is characteristic of Vietnamese grill cuisine. This recipe is inspired by Bo Nuong Sa, the classic grilled lemongrass beef.

Ingredients(for 1 kg)

Lemongrass, finely chopped40 g

Fish sauce40 ml

Garlic, minced15 g

Red chili, chopped10 g

Sugar15 g

Sesame oil10 ml

Instructions

Marinade & Marinating

15 minutes + 6-12 hours

Mix all ingredients thoroughly until sugar is dissolved. Slice beef into 1 cm thick pieces, fully submerge in marinade, cover, and refrigerate.

Smoker Setup

20 minutes

Preheat smoker to 130-145 °C. Soak apple wood chips, place lemongrass stalks directly on smoking coals or in the smoker box. Drain and pat dry the meat.

Smoking

3-4 hours

Arrange beef slices on the grate without overlapping. Turn once after 90 minutes. Allow to reach an internal temperature of 70-74 °C.

Resting & Serving

10 minutes

Loosely cover meat and rest for 10 minutes. Serve with fresh herbs, rice noodles, and nuoc cham dipping sauce.

Pro Tip

Use fresh lemongrass stalks as skewers – they release additional aroma directly into the meat during smoking.

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