Bo Xao Sa Ot

Nutrition · per serving

Steps

1. 1

   If not already cooked, prepare the jasmine rice first so it is hot for serving. Slice the beef as thinly as possible against the grain; partially freezing it for 10 minutes makes this easier. Mince the lemongrass, garlic, and shallot very finely so they melt into the stir-fry rather than burn in large pieces.

   300 g cooked jasmine rice300 g beef sirloin or rump, thinly sliced against the grain2 stalks (about 30 g) lemongrass, tender inner part only, very finely minced3 cloves (about 9 g) garlic, finely minced1 medium (about 35 g) shallot, finely minced
2. 2

   In a bowl, combine the beef with the lemongrass, garlic, shallot, chili, fish sauce, palm sugar, 10 ml neutral oil, and black pepper. Toss well until the sugar starts dissolving and the beef is evenly coated. Let it stand for 10 minutes at room temperature while you prepare the cucumber and spring onion.

   300 g beef sirloin or rump, thinly sliced against the grain2 stalks (about 30 g) lemongrass, tender inner part only, very finely minced3 cloves (about 9 g) garlic, finely minced1 medium (about 35 g) shallot, finely minced1 small red chili, thinly sliced20 ml fish sauce12 g palm sugar10 ml neutral oil1/4 tsp ground black pepper80 g cucumber, sliced1 stalk (about 15 g) spring onion, sliced
3. 3

   Heat a wok or large frying pan over high heat until very hot. Add the remaining 10 ml neutral oil and swirl to coat. When the oil shimmers, add the marinated beef in a single layer as much as possible. Stir-fry for 2-4 minutes, tossing frequently, until the beef is just cooked and the shallot and sugar begin to caramelise around the edges. If the pan looks wet, keep cooking briefly until the liquid reduces to a glossy coating rather than a thin sauce.

   10 ml neutral oil300 g beef sirloin or rump, thinly sliced against the grain2 stalks (about 30 g) lemongrass, tender inner part only, very finely minced3 cloves (about 9 g) garlic, finely minced1 medium (about 35 g) shallot, finely minced1 small red chili, thinly sliced20 ml fish sauce12 g palm sugar10 ml neutral oil1/4 tsp ground black pepper
4. 4

   Turn off the heat and scatter over the spring onion. Taste and adjust only if needed; the dish should be savory, lightly sweet, fragrant with lemongrass, and gently spicy.

   1 stalk (about 15 g) spring onion, sliced
5. 5

   Serve immediately with hot jasmine rice and sliced cucumber on the side. Spoon any caramelised pan juices over the rice.

   300 g cooked jasmine rice80 g cucumber, sliced

Origin & History

Vietnamese lemongrass beef stir-fries are part of a broad family of fragrant, quickly cooked dishes that balance salty fish sauce, aromatic herbs, and a touch of sweetness. Variations are common across southern Vietnam, where lemongrass, chili, and caramelised savory flavors are especially popular in everyday home cooking.