Vietnamese Grilled Sesame Beef

When Steve and I were in Hoi An, Vietnam we took an amazing cooking class and this was one of our favorite dishes. If you ever find yourself in Hoi An and have some dong to spare take a class with Gioan Cookery. We ate so much food we were nearly comatose by the end of our class…it was amazing!!! We unfortunately misplaced our recipe book, so this is our version of Vietnamese Sesame Beef…and it turned out delicious!!!

Steve and I with our cooking instructor.

Steve and I with our cooking instructor.

1 lb. top sirloin, thinly sliced
1 T. oyster sauce
1 T. rice wine vinegar
1 T. fish sauce
1 t. soy sauce
1 t. sesame oil
2 lemongrass stalks, cut into 1 inch piece
5 dried red chilies, (more or less to taste)
4 cloves garlic
1 fresh red chili (optional)
3 green onions, minced
1 T. sesame seeds
1 t. sugar
2 t. ground ginger or fresh, peeled and minced


1. Blend lemongrass, garlic, dried chilies and fresh chilies in food processor.

2. Combine oyster sauce, rice wine vinegar, fish sauce, soy sauce, sesame oil, sugar and ginger in a large bowl. Add in the beef then the blended mixture, sesame seeds and half of the green onions.

3. Allow beef to marinate in the fridge for an hour minimum.

4. Grill in a grilling basket (or cook in a skillet) over high heat for approximately 5 minutes per side.

5. Sprinkle the remaining green onion over the beef.

Voila!!! Vietnamese Style Sesame Beef!!!

P.S. Sur la Table is having a spiffy sale on cookware and bakeware!!!

Veteran’s Day Sale! Save 20% on American-Made Cookware & Bakeware at! Offer ends 11/11.


Food Coma

Steve and I stuffed ourselves silly during a full day cooking course at Chiang Mai Thai Farm Cooking School. We ate so well in Chiang Mai….mostly we ate tons of Khao Soi (Khow Soy), a delicious yellow curry with egg noodles, chicken, fresh red onion, crispy noodles and lime.

Between stuffing ourselves to oblivion we enjoyed plenty of mojitos at Griffin Bar. I have a sweet spot for Griffin Bar…Egg and his friends are always welcoming and they don’t mind practicing their English. They’ll help you plan a moto trip, whip up a mean mojito (for only 50 Baht), and if you’re lucky they’ll treat you to some live music. Griffin Bar’s street front is completely nondescript and without their sign advertising 50 baht mojitos you probably wouldn’t give it a second look(on Soi 7 off of Moonmaung). Before you know it you’ll be helping Egg hold up the bar and you’ll be many mojitos deep…and each one is stronger than the last.

Mojitos, reggae and impromptu jam sessions

And about that cooking school induced food coma….or maybe it was a mojito induced coma…

Sawat, our cooking instructor at Chiang Mai Thai Farm Cooking School, was AWESOME!!! He was hilarious, his english was nearly perfect and he was patient…far more patient than I would have been. They had a menu of about 18 different dishes so we could choose our favorites to learn how to make. Everything was delicious. For about $30-35 a person we each learned how to make 6 dishes including how to make our own curry paste and Sawat made one of our favorites….green papaya salad.

chiang mai cooking class1

From the top left: curry paste at the market, my homemade curry paste, yellow curry ingredients and the finished product.

We were stuffed after the first three dishes. Steve made: green curry (the paste and the dish), tom yum soup, chicken basil stir fry, fried spring rolls, and bananas in coconut milk. And I made chicken coconut galangal soup, yellow curry (the paste and the dish), cashew chicken, fried big noodles, and mango sticky rice.

Here are some more pics from our day of cooking class.

chiang mai cooking class2

From top left: Sawat (our cooking instructor), Minced chicken for Steve’s Chicken Basil, Cashew Chicken, and sauces and seasonings from the market


Steve’s Tom Yum Soup


Chicken Basil Stir Fry


For all of our dishes we used super fresh ingredients from the market and their garden.


Roselle at the cooking school’s garden.

If anyone is interested in any of the recipes just shoot me a message and I’ll forward a copy to you.