My Recipe

Vietnamese Grilled Beef with Pickled Vegetables


8 oz boneless beef short ribs, 1/8-inch thick slices
4 oz onion, thinly sliced rings
8 pieces leaf lettuce, trimmed, for wrapping
3 to 4 Tbsp chopped peanut
2 to 3 Tbsp fried shallot
8 sprigs cilantro, for garnish
1 to 2 fresh Thai chili, thinly sliced (1-1/2-inch chili)
pickled vegetables (see separate recipe below)

Beef Marinade:

1 Tbsp frozen chopped lemongrass
2 tsp shallot, minced
1 tsp garlic, minced
1-1/2 Tbsp sugar
1/2 tsp ground black pepper
1 Tbsp light soy sauce
1-1/2 tsp fish sauce
1-1/2 tsp oil

Dipping Sauce:

4 Tbsp sugar
8 Tbsp water
1-1/2 Tbsp lime juice
1-1/2 Tbsp fish sauce
1/2 to 1 tsp fresh red chili, minced
1/2 tsp garlic, minced


  1. Prepare dipping sauce by dissolving sugar in hot water in a bowl. Cool and add the rest of the ingredients. Mix well and set aside.
  2. Combine beef marinade in a deep dish or shallow container. Add beef and flip gently to coat. Refrigerate for 1 hour (no more than 3 hours).
  3. Bring refrigerated beef to room temperature before grilling.
  4. Remove beef from marinade and discard any aromatics sticking to the beef.
  5. Spray grill pan generously with oil. Arrange onion slices on grill pan and spray with oil. Grill until translucent. Turning frequently. Remove.
  6. Re-spray grill pan and arrange beef on grill in 1 or 2 batches. Grill until cooked, about 1 minute per side. Remove. Add oil if required when grilling the second batch. Remove when cooked.
  7. To serve: Put a slice of beef on a piece of lettuce leaf, top with onion, peanut, shallot, cilantro and chili. Wrap up and serve with dipping sauce and pickled vegetables.

Nutrition value for 1/8 portion of recipe and 1 Tbsp dipping sauce:

Calorie 112, Fat 5.6 g, Carbohydrate 9 g, Fibre 1 g, Sugar 6 g, Cholesterol 17 mg, Sodium 306 mg, Protein 7 g.

Pickled Vegetables


10 oz cauliflower florets
4 oz green bell pepper
8 oz daikon
8 oz carrot

Pickling Solution:

3 cups water
1 cup sugar
1 cup white vinegar
1 tsp salt


  • Pickling solution: Dissolve sugar in 3 cups boiling water in a 2 L saucepan. Add vinegar and salt. Mix well. Transfer to a big bowl to cool.
  • Cut bell pepper into bite-sized pieces.
  • Peel carrot and daikon. Cut into about 1/4-inch thick slices.
  • Rinse all vegetables and drain well. Add to pickling solution. Refrigerate overnight before serving.

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