Barbecued beef salad wrapped in rice paper
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Barbecued beef salad wrapped in rice paper
  Beef    Salad    Rice  
Last updated 6/12/2012 1:07:02 AM. Recipe ID 32820. Report a problem with this recipe.
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      Title: Barbecued beef salad wrapped in rice paper
 Categories: Meats
      Yield: 6 Servings
 
           Stephen Ceideburg
      1 lb Boneless beef round (1 inch
           -thick)
      2    Stalks fresh lemongrass *
      2    Shallots
      3    Cloves of garlic
      1    Fresh serrano chili
      1 tb Sugar
      1 tb Vietnamese fish sauce (nuoc
           -mam)
      1 tb Asian sesame oil
      1 tb Sesame seeds
      2 oz Dried rice stick noodles
           Boiling water
     12 lg Red lettuce leaves
      1 sm English cucumber, peeled and
           -julienned
     24    Fresh mint leaves
     36    Fresh coriander leaves, each
           -with a little stem
           Nuoc cham dipping sauce (see
           -below)
     12    (12-inch) dried rice-paper
           -circles
 
  * or 2 tablespoons dried lemongrass soaked in warm water for 1 hour
  
  This "fresh" Vietnamese spring roll is not fried, which makes it
  lighter and very refreshing. The filling, though herbaceous and
  hearty, is also light. Note that the beef needs to be marinated for
  at least 3 hours before cooking.
  
  1. Cut the beef into 4- by 3/4-inch pieces. Slice each piece across
  the grain into 1/4-inch thick strips.
  
  2. Remove and discard 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 mix in the fish sauce, sesame
  oil and sesame seeds. Add the beef slices, mix, and marinate for at
  least 3 hours or 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. Refrigerate.
  
  4. Just before serving, preheat a grilling rack over hot coals. Grill
  the beef strips for 30 seconds on each side, just until nicely
  seared. Or place the beef strips on the highest oven rack under a hot
  broiler and broil on each side until seared. Arrange the beef on the
  platter.
  
  5. Have a dish of dipping sauce and one or more wide bowls of warm
  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 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 3 slices of beef, a large
  tablespoon 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 tablespoons sugar
  into a paste in a mortar, blender or mini food processor. Stir in 6
  tablespoons Vietnamese fish sauce (nuoc mam), 4 tablespoons fresh
  lime juice and 6 to 8 tablespoons water. Strain into a dipping bowl.
  
  IMAGE, Jim Wood, Sunday, March 8, 1992.
  
  Posted by Stephen Ceideburg
  




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Recipe ID 32820 (Apr 03, 2005)

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