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Com Bo Nuong Xa Recipe

Name: Asian Capitol Restaurant & Bars Com Bo Nuong Xa Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef skirt steak or flank steak, thinly sliced against the grain; 2 tbsp lemongrass stalks (white and tender parts only), finely minced; 2 tsp garlic, minced; 1 tbsp shallot, minced; 1 tsp sugar (or brown sugar); 2 tbsp fish sauce (nuoc mam); 1 tbsp soy sauce; 1 tbsp vegetable oil; 1 tsp black pepper, freshly ground; 1 tbs lime juice; 2 cups jasmine rice, rinsed until water runs clear; 2.5 cups water; 0.5 tsp salt; 0.5 cup carrot, julienned; 0.5 cup daikon radish, julienned; 0.25 cup rice vinegar; 1 tsp sugar; 0.25 tsp salt; 0.25 cup water (for quick pickle); 0.25 cup cilantro leaves; 0.5 cup thinly sliced cucumber; 0.25 cup thinly sliced red onion; 3 tbsp fish sauce; 2 tbsp fresh lime juice; 2 tbsp water; 2 tsp sugar; 1 tsp garlic, minced; 0.5 tsp bird's eye chili or red chili, thinly sliced; 2 tbsp scallions, thinly sliced; 0.5 tsp toasted sesame oil (optional)

Inspired by Asian Capitol Restaurant & Bar

Time1h

Serves4

Make Com Bo Nuong Xa Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grilled Lemongrass Beef

1 lb beef skirt steak or flank steak, thinly sliced against the grain

2 tbsp lemongrass stalks (white and tender parts only), finely minced

2 tsp Garlic, minced

1 tbsp shallot, minced

1 tsp sugar (or brown sugar)

2 tbsp fish sauce (nuoc mam)

1 tbsp Aged soy sauce

1 tbsp Tuscany sunflower oil

1 tsp Black pepper, freshly ground

1 tbs ReaLime juice

Rice

2 cups jasmine rice, rinsed until water runs clear

2 1/2 cups water

1/2 tsp Celtic sea salt

Pickled Vegetables & Herbs

1/2 cup carrot, julienned

1/2 cup daikon radish, julienned

1/4 cup Rice vinegar

1 tsp sugar

1/4 tsp Celtic sea salt

1/4 cup water (for quick pickle)

1/4 cup cilantro leaves

1/2 cup thinly sliced cucumber

1/4 cup thinly sliced red onion

Nuoc Cham Dipping Sauce

3 tbsp Fish sauce

2 tbsp Fresh lime juice

2 tbsp water

2 tsp sugar

1 tsp Garlic, minced

1/2 tsp bird's eye chili or red chili, thinly sliced

Garnishes & Finishing

2 tbsp scallions, thinly sliced

1/2 tsp toasted sesame oil (optional)

2 pieces Lime wedges

Method

Grilled Lemongrass Beef

Prepare beef and marinade

Pat the steak dry and thinly slice across the grain into 1/8–1/4 inch strips. In a bowl combine minced lemongrass, garlic, shallot, sugar, fish sauce, soy sauce, vegetable oil, freshly ground black pepper, and lime juice. Add the sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 6 hours to avoid overly soft meat).

Cook the beef

Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). If using a skillet, add a thin coat of oil. Remove beef from marinade, letting excess drip off. Grill or sear in a single layer for 1.5–2 minutes per side until browned and slightly charred on edges but still juicy. Work in batches to avoid overcrowding. Transfer cooked beef to a plate and let rest 3 minutes; keep warm.

If using skewers: thread marinated strips onto soaked bamboo skewers and grill 2–3 minutes per side until caramelized and cooked through.

Rice

Rinse jasmine rice under cold water until runoff is clear. Combine rice, 2.5 cups water, and 1/2 tsp salt in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork before serving.

Pickled Vegetables & Herbs

Make quick pickles

In a bowl or jar dissolve 1 tsp sugar and 1/4 tsp salt in 1/4 cup rice vinegar and 1/4 cup water. Add the julienned carrot and daikon and let sit at room temperature at least 15 minutes (up to 2 hours) to soften and lightly pickle.

Combine pickled carrot and daikon with sliced cucumber, red onion, and cilantro just before serving.

Nuoc Cham Dipping Sauce

In a small bowl whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 2 tbsp water, and 2 tsp sugar until the sugar dissolves. Stir in the minced garlic and sliced chili. Taste and adjust: add a little more water if too salty, more lime if too strong, or more sugar for balance. Serve chilled or at room temperature.

Garnishes & Assembly

To assemble: divide hot jasmine rice among 4 bowls. Top each bowl with a portion of grilled lemongrass beef (about 4 oz cooked per serving). Add a handful of pickled vegetables and fresh cucumber/onion/herb mix. Drizzle a teaspoon of toasted sesame oil over the rice if using and sprinkle scallions on the beef. Serve with lime wedges and nuoc cham on the side for drizzling.

Optional: serve with a fried egg (sunny side up) on top of each bowl for extra richness.