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Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Serves 12
Ingredients
Ingredient Checklist
For the dipping sauce:
1/4 cup Asian fish sauce
1/4 cup water
2 tablespoons fresh lime juice (from 2 limes)
2 teaspoons sugar
1 teaspoon rice-wine vinegar (not seasoned)
2 garlic cloves, crushed
1 teaspoon finely chopped Thai chile
For the kebabs:
Vegetable oil cooking spray
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
3 tablespoons finely chopped fresh lemongrass, pale-green parts only
3 tablespoons chopped fresh Thai or regular basil
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped Thai chile
12 skewers (5 inches each) fresh sugarcane
1 head Boston lettuce, leaves separated
Garnish: fresh mint, Thai or regular basil, and cilantro
Cook's Notes
Uncooked kebabs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3. Dipping sauce can be refrigerated for up to 5 days.
Gallery
Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Serves 12
Gallery
Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Serves 12
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Serves 12
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Yield: Serves 12
Serves 12
Ingredients
Ingredients
- For the dipping sauce:
- 1/4 cup Asian fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice (from 2 limes)
- 2 teaspoons sugar
- 1 teaspoon rice-wine vinegar (not seasoned)
- 2 garlic cloves, crushed
- 1 teaspoon finely chopped Thai chile
- For the kebabs:
- Vegetable oil cooking spray
- 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
- 3 tablespoons finely chopped fresh lemongrass, pale-green parts only
- 3 tablespoons chopped fresh Thai or regular basil
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon finely chopped Thai chile
- 12 skewers (5 inches each) fresh sugarcane
- 1 head Boston lettuce, leaves separated
- Garnish: fresh mint, Thai or regular basil, and cilantro
Directions
Make the dipping sauce: Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
Preheat oven to 450 degrees, with rack in topthird of oven. Make the kebabs: Coat abaking sheet with cooking spray. Gentlymix together meat, lemongrass, basil,cilantro, and chile. Form meat into 12 narrowloaves (about 1/4 cup each), shapingeach around a sugarcane skewer, leaving1 inch exposed; transfer to baking sheet.
Bake for 11 minutes. Heat broiler. Broiluntil deep golden brown, about 3 minutes.Discard garlic from sauce. Placekebabs in lettuce leaves. Garnish withherbs. Serve with dipping sauce.
Cook's Notes
Uncooked kebabs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3. Dipping sauce can be refrigerated for up to 5 days.
Cook’s Notes
Uncooked kebabs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3. Dipping sauce can be refrigerated for up to 5 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
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Reviews:
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All Reviews for Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
