Description
Vietnamese Grilled Lemongrass Beef – tangy delicacy seared beef, tender and fragrant with smoky char from the grill. Great as appetiser by itself; or served or over a plate of steamed rice; or over cold rice vermicelli; or wrapped in rice paper rolls
Ingredients
Scale
Grilled Lemongrass Beef
- 400g Beef Chuck or Flank – slice thinly against the grain
- 1 teaspoon Sugar
- 3–4 large cloves Garlic – finely minced
- 2 stalks Lemongrass – finely minced
- 1 tablespoon Fish Sauce
- 1 tablespoon Soya Sauce
- 2 tablespoon Vegetable Oil
Vietnamese Dipping Sauce
- 1/2 Red Bird Chili – thinly sliced
- 1/2 tablespoon Minced Garlic
- 2 tablespoons Fish Sauce
- 1 juice of large Lime
Rice Paper Rolls with Grilled Lemongrass Beef
- 400g Grilled Lemongrass Beef
- 12 Rice Paper Rounds (Large)
- 12 sprigs fresh Mint Leaves
- 1½ cups (120g) Bean Sprouts
- 1 large Carrot – Grated
- 12 sprigs fresh Sweet Basil
- 1 head Lettuce – leaf separated and tear of stiff spine
- Vietnamese Dipping Sauce
Vermicelli with Grilled Lemongrass Beef
- 200g Rice Vermicelli
- 1 cup Fresh Mint
- 1 cup Sweet Basil
- 1 cup Cilantro
- 1 large Cucumber – peeled, halved, seeded and sliced into 1 inch matchsticks
- 1 cup Bean Sprouts
- 1 Lime – cut in wedges
- Grilled Lemongrass Beef
- Vietnamese Dipping Sauce
- 3 tablespoons crushed unsalted Roasted Peanuts
Instructions
Grilled Lemongrass Beef
- In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil.
- Add beef, toss to coat, and refrigerate 2 hours.
- Grill the beef, or pan-sear in an oiled pan, until just done, about 20 seconds on each side or to desired doneness.
- Serve garnish with cilantro and Vietnamese dipping sauce.
Vietnamese Dipping Sauce
- Add all ingredients to a small bowl and whisk to combine.
Rice Paper Rolls with Grilled Lemongrass Beef
- Place grated carrots in a bowl of dipping sauce.
- Prepare a deep plate or large bowl deep enough to dip filled with hot water. Dip one rice paper round into bowl of warm water until soft (it takes a minute or two). It’s ready for wrapping and rolling when it’s pliable and slightly tacky – like a Post-it note.
- Place lettuce leaf horizontally on the edge of rice paper near to you. Top with 2-3 mint leaves, grated carrots, sprouts, basil and beef. Don’t over stuff or the roll may burst, just have a bit of each ingredient for the flavour.
- Fold in the two side flaps, and then roll the entire thing up. This is for close ended roll.
- Repeat Step 3 to make a total of 12 rolls.
- Serve with Dipping Sauce.
Vermicelli with Grilled Lemongrass Beef
- Boil vermicelli according to package instructions. Drain and rinse with cool water.
- To assemble: First noodles; then herbs (loosely torn), cucumber and sprouts; then garnish with crushed peanuts. Squeeze lime juice, add dipping sauce into the bowl and toss all the ingredients.