4 stalks Lemongrass
trimmed, rough chopped and mince in food processor
2 Shallot
thin sliced
1/2 cup Fish sauce
1 cup Hoisin sauce
5 cloves Garlic
3 lbs Hanger Steak
2 cloves Garlic
1 tbsp Sambal
1 cup Fish sauce
1 cup Palm sugar syrup
1 cup Lime juice
1 cup Water
Fresh herbs
scallions, cilantro, Thai basil
Fried shallots
For the Marinade
Put everything in a blender or food processor. Set aside.
For the meat
Trim any fat from the beef, combine with the marinade in a bowl and set aside for at least 30 minutes before grilling.
For the Nuoc Cham
Toss all ingredients in a bowl and whisk together. Taste to make sure it’s a balance between sweet, sour and umami from the fish sauce. Optional: Add garlic, chilies or sambal to taste.
To Serve
Serve the sliced beef on a platter and garnish with fried shallots and fresh herbs.