Vietnamese 50:50 kebabs
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- a thumb-sized piece ginger, finely grated
- 2 cloves garlic, crushed
- 1 lemongrass, woody outer leaves removed, finely chopped
- 1 bird’s-eye chilli, finely chopped
- 300g shiitake mushrooms, roughly chopped
- 300g beef mince
- 2 tbsp vegetable oil
- to serve shredded spring onions and coriander
- to serve rice noodles
- to serve Little Gem leaves
DIPPING SAUCE
- 2 tbsp caster sugar
- 1 lime, juiced
- 2 tbsp fish sauce
- 1 clove garlic, finely chopped
- 1 bird's-eye chilli, finely chopped
Method
- STEP 1
Put the ginger, garlic, lemongrass and chilli into a food processor and pulse briefly. Add the mushrooms and blitz until finely chopped. Heat a non-stick frying pan over a medium heat and cook the mushrooms, stirring, for 7-10 minutes or until all the moisture has evaporated and the mixture is really dry. Cool. Tip into a bowl, add the beef mince and mix really well.
- STEP 2
Form the mixture into 12 sausage-shaped kebabs. Put onto a baking sheet and chill for 20 minutes to firm.
- STEP 3
Heat a griddle pan to hot and lightly brush the kebabs with the vegetable oil. Griddle the kebabs for 3-4 minutes on each side or until grill-marked and cooked through. If doing in batches, keep warm in a low oven while you cook the rest.
- STEP 4
To make the dipping sauce, mix all of the ingredients with 1 tbsp of cold water. Sprinkle the kebabs with spring onions and coriander. Serve with rice noodles, lettuce leaves (for wrapping) and the zingy sauce.
