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225 g
125 g
2
2
1
1
packet
Marinade
1
teaspoon
1
teaspoon
15 ml
To Serve
1
A
few sprigs
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Steak, cut against the grain
into 3mm thick and 5cm long
Rice vermicelli
Pickled onions, finely cut
Pickled gherkins, finely cut
Carrot, grated
Round Banh Trang rice paper
Warmed water in a bowl
Lemon grass, finely minced
Garlic, finely minced
Ginger wine
Webb or round lettuce
Coriander leaves
Dipping sauce
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Method :
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Combine the marinade ingredients together
and marinade the beef slices. Leave for 2-3 hours.
-
Soak the rice vermicelli. When soft, drain
thoroughly. Toss the cold rice vermicelli, pickled onion, gherkin and
carrot together and place on the table in a dish.
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Put the lettuce leaves in a dish, the
coriander and mint on a flat plate, and place on the table.
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Put the Banh Trang on a place and place on
the table.
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Put warm water in a bowl that is large
enough for the Banh Trang to be dipped in on the table. Put either a
table top barbecue or a fondue on the table and bring the marinated meat
to the table for the guests to cook.
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If neither is available, grill the meat
very quickly, or fry in a pan with a little vegetable oil. Either way
the cooking time is minimal, as thinly cut meat cooks extremely quickly.
Excessive cooking toughens the meat.
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Guests should help themselves by dipping a
Banh Trang into the warm water until it becomes soft and pliable. They
then place some of the vermicelli and pickle, mint and coriander and
cooked pieces of beef on the Banh Trang.
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The mixture is then rolled up and place on
a fresh piece of lettuce. The lettuce leaf is rolled around it and then
dipped in the sauce.
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