Huế Lemongrass Skewers

COMPLIMENTARY RECIPE

“Lemongrass is an essential ingredient in Vietnamese cooking. Not only does it impart a wonderful gingery citrus flavour to food, but it also has medicinal qualities. I grow lemongrass in my garden, so I also dry the stems to make my own lemongrass tea. Make this dish at your next Sunday barbecue and impress all your friends. The aromas released during grilling are amazing.” - Chef Luke Nguyen

SERVES 6

INGREDIENTS

12 lemongrass stems, green ends trimmed to about 20 cm
2 tablespoons vegetable oil
3 tablespoons chilli sauce
3 tablespoons hoisin sauce
6 warm crisp Vietnamese baguettes, split in half lengthways
6 coriander stalks
2 bird’s eye chillies, sliced
SAUSAGE MIXTURE
100 g minced beef
200 g minced pork
20 g pork skin, cooked and shredded, (optional)
20 g pork fat, minced
1 tablespoon garlic, finely diced
3 spring onions, finely diced, white part only
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 tablespoon fish sauce

METHOD

Combine the sausage ingredients in a mixing bowl. Knead for 5 minutes, or until all the ingredients have combined together well. Cover and refrigerate for 1 hour to allow the flavours to develop.

With wet hands, divide the meat mixture into 12 portions, then roll each portion into a sausage shape.

Thread each sausage onto a lemongrass stem and brush with a little oil.

Heat a barbecue grill or chargrill pan to medium–high. Cook the skewers for about 6 minutes, turning every few minutes, until cooked through.

Remove the meat from the lemongrass skewers and distribute two portions per baguette. Spread 2 teaspoons each of chilli sauce and hoisin sauce into each baguette. Add a coriander stalk, some chilli and serve.