Vietnamese Recipes & Cuisines (Meat)
Meat and Vegetable Rolls Recipe
Onion, finely sliced
Red chilies, finely chopped
Nuoc cham sauce
Garlic, finely chopped
Ground black pepper
Rice paper wrappers (plus a few extras to allow for breakages)
Lettuce leaves, shredded
Fresh mint leaves
Place the onion and 3 tablespoons of the
vinegar in a small bowl. Mix to combine and set aside.
To make a dipping sauce, place the chili,
fish sauce, lime juice, half the garlic and half the sugar in
a small bowl. Mix to combine and set aside for the favors to mingle.
Cut the beef into thin slices, season well
with pepper and set aside.
Place the water in a large pan and bring
it to boil.
Add the tomato and the remaining garlic,
sugar, vinegar and simmer for 20 minutes.
Using a pastry brush, brush both sides of
each rice paper wrapper liberally with water. Allow to stand for 2
minutes or until they become soft and pliable. Stack the wrappers on a
plate. Sprinkle over a little extra water and cover the plate with
plastic wrap to keep the wrappers moist until needed.
Place the tomato mixture in a food
processor and process until smooth. Return the tomato stock to the pan
and reheat to simmering point.
Add the beef to the simmering stock. Cook
it until it changes color. Place in serving bowl.
To serve, place the rice paper wrappers,
lettuce, mint and cucumber on a serving platter in separate piles. Each
diner takes a wrapper, places a few slices of beef on it along with a
little of the lettuce, cucumber, mint and the marinated onion, then
rolls it up and dips it in the dipping sauce to eat.
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