There’s just something about Vietnamese street food that hits differently—especially when it comes sizzling off a charcoal grill. These Grilled Vietnamese BBQ Lemongrass Beef Skewers bring bold flavor, smoky char, and savory satisfaction to your table with minimal fuss. Packed with aromatic lemongrass, garlic, fish sauce, and a touch of sweetness, this dish captures everything you love about Vietnamese BBQ beef, all in a single bite. Whether you’re recreating the vibe of a night market in Saigon or spicing up your next backyard BBQ, these skewers are a crowd-pleaser. Think of this as the grilled beef cousin of shaking beef Vietnamese style—only with skewers, smoke, and that unmistakable lemongrass kick.
Grilled Vietnamese BBQ Lemongrass Beef Skewers
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Marinating 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Appetizer, Main Course
Cuisine Vietnamese
Grill (charcoal or gas) For authentic flavor, charcoal grilling is ideal, but gas works fine too.
Mixing bowls One large for marinating the beef and a small one for the dipping sauce.
Sharp knife To slice the beef thinly across the grain.
Cutting board
Tongs For turning skewers on the grill.
Bamboo skewers Soak for at least 30 minutes so they don’t burn on the grill. Metal skewers are a fine reusable alternative.
- 1.5 lbs beef sirloin or flank steak thinly sliced across the grain
- 3 stalks lemongrass trimmed and finely minced (white parts only)
- 4 cloves garlic minced
- 2 tablespoons shallots finely chopped
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil optional for deeper flavor
- 1 teaspoon chili flakes optional for heat
- Bamboo skewers soaked in water for 30 minutes
Garnish and Serving (Optional but Recommended)
- Pickled carrots and daikon
- Sliced cucumbers
- Fresh herbs: mint Thai basil, cilantro
- Crushed roasted peanuts
- Lime wedges
- Steamed jasmine rice or rice noodles
- Vietnamese dipping sauce nuoc cham
Step 1: Prepare the Beef
Choose a tender cut of beef like sirloin or flank steak. Slice it thinly—about 1/4-inch thick—against the grain. This keeps the beef tender even after grilling. If you're familiar with shaking beef recipes or vietnamese meatballs, you'll know that cutting technique and marinade make a big difference in texture and flavor.
Step 2: Make the Marinade
In a large bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, honey, oyster sauce, black pepper, vegetable oil, sesame oil, and chili flakes (if using). This marinade hits every note of Vietnamese cuisine: salty, sweet, umami-rich, and fragrant.
Add the sliced beef to the bowl and massage the marinade into the meat with your hands (or use gloves). Cover and refrigerate for at least 1 hour, preferably 2, to let the flavors sink in.
Step 3: Skewer the Beef
Thread the marinated beef slices onto soaked bamboo skewers. Don’t pack them too tightly—leave a little space so they cook evenly. If you've ever made korean bbq ground beef skewers, you’ll appreciate the importance of even cooking and spacing.
Step 4: Grill to Perfection
Preheat your grill over medium-high heat. Once hot, lay the skewers on the grill and cook for 2–3 minutes per side. You’re looking for a nice char on the outside while keeping the inside juicy.
Pro tip: Baste the skewers with leftover marinade (bring it to a boil first) or a mix of honey and oil for added caramelization.
Step 5: Garnish and Serve
Serve your grilled Vietnamese BBQ lemongrass beef skewers over rice or rice noodles, alongside pickled vegetables and fresh herbs. A drizzle of nuoc cham or a squeeze of lime adds that final punch of brightness.
Perfect Pairings
These lemongrass beef skewers are a versatile main dish, and you can elevate the experience with a few easy sides and drinks:
Side Dishes
- Vietnamese Spring Rolls (Gỏi cuốn): Light, fresh, and perfect with dipping sauce.
- Sticky Rice: Especially delicious if you grill it in banana leaves for a touch of Thai BBQ flair.
- Crispy Shallots: Sprinkle on top for texture and an umami burst.
- Grilled Vegetables: Bell peppers, eggplant, and zucchini take on the same charred goodness as the beef.
Drinks
- Iced Vietnamese Coffee (Cà phê sữa đá): Sweet and strong, a great balance to the savory beef.
- Chilled Lager or Pilsner: The crispness helps cut through the richness.
- Sparkling Water with Lime and Mint: A refreshing, non-alcoholic pairing.
This dish also makes an excellent part of a larger meal if you're exploring other Vietnamese recipes or even combining a few Korean BBQ recipes into your grill night spread.
FAQs
1. What’s the best cut of beef to use?
Sirloin and flank steak are ideal. They’re lean enough to slice thin but still flavorful and tender. Avoid stewing cuts like chuck unless you're making something like a shaking beef recipe, which requires more time and a different prep.
2. Can I use ground beef?
Not for this specific skewer recipe. Ground beef is better suited for vietnamese meatballs or korean bbq ground beef dishes. For skewers, thin slices of whole muscle meat hold up better and grill beautifully.
3. How long should I marinate the beef?
At least 1 hour, but 2 hours is best. You can marinate overnight for even more flavor. This long marinade helps the lemongrass and fish sauce really sink into the beef.
4. Can I cook these without a grill?
Yes! A stovetop grill pan or even a cast-iron skillet will do. You’ll miss some of the smoky flavor, but the results are still delicious. Just cook on medium-high heat and don’t overcrowd the pan.
5. Are these skewers spicy?
They’re not inherently spicy, but you can add heat with chili flakes in the marinade or serve with a spicy dipping sauce. It’s easy to customize based on your taste.
