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Photo of Vietnamese beef skewers by WW

Vietnamese beef skewers

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Fresh Vietnamese flavours of lemongrass, ginger, garlic, chilli and lime on tasty beef skewers served with a noodle, snow pea and carrot salad.


Fresh lemongrass

1 piece(s), pale section only, chopped

Fresh ginger

3 tbs, chopped (4cm piece)


2 clove(s), halved

Fresh red chilli

1 whole, chopped

Lime juice

¼ cup(s), (60ml)

Fish sauce

1½ tbs

Lean beef rump steak

400 g, (Buy 500g) fat trimmed, cut into 3cm pieces

Rice bran oil

1 tbs

Vermicelli rice noodles

125 g

Snow peas

125 g, thinly sliced


1 medium, shredded

Red capsicum

1 small, thinly sliced


  1. Using a food processor, process lemongrass, ginger, garlic and chilli until finely chopped. Add lime juice and fish sauce and process until almost smooth.
  2. Combine beef and 2 tablespoons of lemongrass mixture in a large bowl and toss to coat. Stand for 10 minutes. Thread beef onto 8 wooden skewers (see Notes). Preheat a barbecue or chargrill on medium-high. Cook skewers for 3-4 minutes each side or until cooked to your liking.
  3. Meanwhile, combine oil and remaining lemongrass mixture in a small bowl to make salad dressing. Place noodles in a bowl and cover with hot water. Soak for 5 minutes or until soft. Drain. Combine noodles, snow peas, carrot and capsicum in a large bowl. Add lemongrass dressing and toss to combine. Serve beef skewers with noodle salad.


SERVING SUGGESTION: Lime wedges and mixed salad. TIP: Soak the skewers in cold water for 10 minutes before using to stop them from burning on the BBQ. To shred carrot, use a vegetable peeler or mandolin to create long ribbons. Cut ribbons into matchsticks.