| Level: | Easy |
| Total: | 1 hr 36 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 6 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 1/2 ounces/ 100 g minced (ground) beef
- 7 ounces/ 200 g minced (ground) pork
- 1 1/2 tablespoons/20 g cooked and shredded pork skin* (See Cook’s Note)
- 1 1/2 tablespoons/20 g minced pork fat
- 3 cloves garlic, finely diced (1 tablespoon)
- Chopped shallots
- 1/2 tablespoon sugar
- Freshly ground black pepper
- 1 tablespoon fish sauce
- 12 lemongrass stalks, trimmed
- 2 tablespoons vegetable oil
- 6 baguettes, warm
- 3 tablespoons chile sauce
- 3 tablespoons hoisin sauce
Instructions
- In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover, then refrigerate 1 hour for the flavours to develop. Heat a barbecue grill or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette. Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1055 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 173 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 46 g |
| Cholesterol | 37 mg |
| Sodium | 2452 mg |