Name: Nha Trang Mixed Grill
Yield: Serves 6 to 8
Cuisine: Vietnam
Ingredients: 2 cloves garlic, coarsely chopped; 3 tablespoons fish sauce; 3 pounds shellfish and fish, for example:; 12 ounces halibut fillets; 1 medium-size sweet onion, such as a Vidalia or Walla Walla, cut crosswise into paper-thin slices; ¼ cup Coarse salt (kosher or sea); 8 limes, cut in half; 2 red ripe tomatoes, cut in half lengthwise (through the stem end) and thinly sliced; 2 tablespoons sugar; 2 hot red peppers, such as Thai chiles, or 1 to 2 tablespoons Vietnamese chile paste; 2 stalks lemongrass, trimmed and coarsely chopped; 12 ounces shrimp in the shells with the heads on, or peeled and deveined shrimp; 12 ounces cleaned squid; 1 head Boston lettuce, separated into whole leaves and rinsed; 3 tablespoons oyster sauce, or more fish sauce; 1 large or 2 small cucumbers, peeled and thinly sliced; 1 teaspoon Freshly ground black pepper; 3 tablespoons vegetable oil; 12 ounces beef sirloin, round, or tenderloin tips

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Nha Trang is Vietnam’s ultimate beach town, situated on a huge crescent-shaped bay fringed by a white sand beach. A popular R & R destination during the Vietnam War, it has survived subsequent invasions of Russian and European tourists and more recently, Chinese and Japanese, without for a minute shedding its own unique Vietnamese personality. And whatever their nationality, just about everyone who visits for more than a day or two winds up at Lac Canh, a funky landmark. Lac Canh is the