Bo Nuong Vi

Audie loves beef, not like her younger brother Brandon who refuses to eat beef. Audie’s so skinny but extremely productive and cheerful, that’s what all we want for our kids to be. Children love to help and being in charged and both of our children have the opportunities to do so. Yes, it does take patience and care, but we try to have time for our kids to make them extremely happy. Happy kids make happy parents and we’re happy… 🙂

Bo Nuong Vi

If you ever go to a Vietnamese 7 courses of beef restaurant, this is one of the courses or an option depends on which restaurant it is. This consists of thin slices of eye round beef or some other that I forgot the name, most of Asian Supermarket (Ranch 99, Lions) will slice them for you when you buy the beef, while you’re there, you can pick up some jumbo shrimps if you like. Brandon can eat shrimps, so we get him some since he doesn’t like beef that much. Marinate the beef and shrimps (split almost in half from the spine) with lemon grass (chopped), sesame oil, sprinkle some garlic salt, lemon grass on the beef and shrimp before pasting sesame oil on them. We use red lettuces, cucumber (sliced thin), Green Apple (sliced thin), beansprouts, aromatic leaves, wrap them all in rice papers and dip the (little burrito) in mixed fish sauce and chow down. Mixed fish sauce : fish sauce, sugar, rice vinegar, water, garlic (chopped). To mix them according to each person preference, start out with 1/3 fish sauce, 1/3 sugar, 1/3 water put it on a pan boil them a little for the fish sauce smell to go away, taste and add vinegar, garlic, water, sugar until you like it. Put it in the refrigerator for later use.

Today, Audie prepared lemongrass steak for the whole family to enjoy.

Sesame     vegetable sesame oil mixed

Lay meat on a plate one layer at a time, each layer sprinkle lightly with garlic salt, chopped lemongrass, sesame seeds, then touch them with some mixed sesame oil using a flexible brush.

sprinkle      touch of oil

2 to 3 layers of meat on a plate max.

We did enjoyed, thanks to our little chef, Audie

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