Thit Bo Ruoc Sa- Vietnamese Ground Beef with Lemongrass and Fish Sauce

The pungent aroma of fish sauce does a remarkable disappearing act as the dish cooks. Sprinkled over rice, this recipe makes for an easy and tasty midweek meal.

4.41 from 10 votes

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Course: Lunch, Main Course, Snack

Cuisine: Southeast Asian, Vietnam

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Medium skillet or wok

Ingredients

1 stalk Lemongrass
2 tbsp Vegetable oil
2 stalks Scallions, white part only, or 2 shallots, chopped
1 clove Garlic, chopped
12 oz Ground beef
3 tbsp Fish sauce
2 tbsp Sesame seeds
2 tbsp Sugar
1 tsp Black pepper

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Instructions

Chop lemongrass fine by discarding the outer leaves and upper (green) ⅔ of the stalk. Slice the remainder crosswise thinly and then chop fine.
Heat oil in a frying pan or wok over high. Add scallion or shallots and garlic. Quickly stir fry for 1 minute, no longer. Add lemongrass, the stir in the ground beef. Keep mixing and separate beef to eliminate any large pieces. Reduce heat to medium and continue frying until the meat turns white. Add fish sauce, sesame seeds, sugar, and black pepper. Keep stirring until the meat becomes very dry. Remove from heat and serve with white rice.

Notes

This can be stirred and dried even more. When the meat is prepared this way, it can be stored in a jar and refrigerated for days, and eaten at any time sprinkled over rice.

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