There’s something magical about the smoky aroma of grilled beef infused with lemongrass, garlic, and fish sauce. Vietnamese Lemongrass BBQ Beef, or Bò Nướng Sả, is a street food favorite that’s packed with bold, savory-sweet flavors and a hint of char. Whether served over rice, in a bánh mì, or wrapped in lettuce with fresh herbs, this dish is a guaranteed crowd-pleaser.
Vietnamese Lemongrass BBQ Beef
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Marinating Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Vietnamese
Sharp knife
Mixing bowls
Grill or grill pan
Skewers optional
Brush for oil
For the Marinade
- 1 lb beef flank steak or sirloin
- 3 stalks lemongrass finely minced (white parts only)
- 4 cloves garlic minced
- 2 shallots minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- ½ tsp black pepper
For Grilling
- 1 tbsp vegetable oil for brushing
- Bamboo skewers soaked in water for 30 minutes, if using
For Serving
- Steamed jasmine rice or vermicelli noodles
- Fresh herbs cilantro, Thai basil, mint
- Sliced cucumbers and pickled carrots
- Nuoc cham dipping sauce fish sauce, lime, sugar, garlic, chili
Prepare the Beef
Thinly slice the beef against the grain. This helps keep it tender when grilled.
Make the Marinade
In a bowl, mix the minced lemongrass, garlic, shallots, fish sauce, soy sauce, oyster sauce, honey, brown sugar, vegetable oil, and black pepper. Add the sliced beef and massage the marinade into the meat. Cover and let it marinate in the fridge for at least 2 hours (overnight is best).
Prepare for Grilling
If using skewers, thread the marinated beef onto them. If not, you can grill the beef slices directly on a grill or grill pan. Preheat your grill to medium-high heat and brush it with vegetable oil.
Grill the Beef
Cook the beef for about 3-4 minutes per side, or until nicely charred and cooked through. Avoid overcooking to keep it juicy.
Serve and Enjoy
Serve hot with steamed rice or vermicelli noodles, fresh herbs, and a side of nuoc cham dipping sauce. You can also wrap the beef in lettuce with herbs for a fresh, light bite.
Best Pairings
- Side Dish: Pickled carrots and daikon, fresh cucumber slices, or Vietnamese spring rolls
- Drink: Iced jasmine tea, Vietnamese iced coffee, or a crisp lager
- Sauce: Nuoc cham (Vietnamese dipping sauce) for an extra punch of flavor
FAQs
1. What’s the best cut of beef to use?
Flank steak, sirloin, or ribeye work best. Slice against the grain for tenderness.
2. Can I make this in advance?
Yes! Marinate the beef overnight for even deeper flavor. Just grill before serving.
3. Can I cook this without a grill?
Absolutely! A cast-iron pan or broiler works great. Just make sure to cook on high heat for a nice sear.
4. What if I don’t have lemongrass?
Lemongrass is key, but you can substitute with lime zest and a touch of ginger for a similar citrusy note.
