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Ingredientes
- 1 lb Boneless beef round (1 inch thick)
- 2 stalk fresh lemongrass *
- 2 x Shallots
- 3 x Cloves of garlic
- 1 x Fresh serrano chili
- 1 Tbsp. Sugar
- 1 Tbsp. Vietnamese fish sauce (nuoc mam)
- 1 Tbsp. Asian sesame oil
- 1 Tbsp. Sesame seeds
- 2 ounce Dry rice stick noodles Boiling water
- 12 lrg Red lettuce leaves
- 1 sm English cucumber, peeled and julienned
- 24 x Fresh mint leaves
- 36 x Fresh coriander leaves, each with a little stem Nuoc cham dipping sauce (see below)
- 12 x (12-inch) dry rice-paper circles
Direcciones
- * Or possibly 2 Tbsp. dry lemongrass soaked in hot water for 1 hour
- This "fresh" Vietnamese spring roll is not fried, that makes it lighter and very refreshing. The filling, though herbaceous and hearty, is also light. Note which the beef needs to be marinated for at least 3 hrs before cooking.
- 1. Cut the beef into 4- by 3/4-inch pcs. Slice each piece across the grain into 1/4-inch thick strips.
- 2. Remove and throw away the tough outer leaves of the lemongrass. Slice the tender white heart into 1-inch lengths and put them in a food processor with the shallots, garlic, chili and sugar; process into a paste. Transfer the paste to a bowl and fold in the fish sauce, sesame oil and sesame seeds.
- Add in the beef slices, mix, and marinate for at least 3 hrs or possibly overnight.
- 3. In a medium bowl, cover the rice stick noodles with boiling water; let stand 1 minute, then drain. Arrange the rice stick noodles, lettuce, cucumber strips, mint and coriander in separate piles on a platter, leaving space for the beef. Chill.
- 4. Just before serving, preheat a grilling rack over warm coals. Grill the beef strips for 30 seconds on each side, just till nicely seared. Or possibly place the beef strips on the highest oven rack under a warm broiler and broil on each side till seared. Arrange the beef on the platter.
- 5. Have a dish of dipping sauce and one or possibly more wide bowls of hot water on the tables. Each guest dips a rice paper circle into a water bowl and immediately spreads it flat on a dinner plate or possibly a damp towel. The circle will rehydrate and become pliable in a few seconds. It is then ready to be filled and rolled.
- 6. To make a spring roll, lay a lettuce leaf on the bottom third of the moistened circle. Top it with 2 or possibly 3 slices of beef, a large Tbsp. of noodles, several strips of cucumber and a few leaves of mint and coriander.
- Fold the near edge of the paper over the filling, then roll up the paper around the filling, keeping it taut. Halfway through, fold one end over to enclose the filling; then continue rolling. Dip the open end of the roll into the sauce and eat it with the fingers.
- Serves 6.
- Note: To make Vietnamese nuoc cham dipping sauce: Grind 4 garlic cloves, 2 fresh chilis (preferably serrano) and 2 Tbsp. sugar into a paste in a mortar, blender or possibly mini food processor. Stir in 6 Tbsp. Vietnamese fish sauce (nuoc mam), 4 Tbsp. fresh lime juice and 6 to 8 Tbsp. water. Strain into a dipping bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 133 | 53% |
| Total Fat 14.9g | 19% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 74mg | 3% |
| Potassium 508mg | 15% |
| Total Carbs 13.8g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.08g | 2% |
| Protein 15.4g | 25% |
