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Ingredients
- Serves 2-4 people
200 g fresh rice vermicelli noodles
500 g beef sirloin fillet (trimmed)
1 butter lettuce (leaves removed)
1 lebanese (short) cucumber (cut into matchsticks)
1 small red onion (thinly sliced)
1 handful perilla leaves
1 handful mint leaves
1 handful coriander (cilantro) leaves
100 g bean sprouts
20 dried round rice paper wrappers (16 cm/61⁄4 inch diameter)
250 ml (9 fl oz/1 cup) white vinegar
250 ml (9 fl oz/1 cup) young coconut water
250 ml water
1 lemongrass stem (white part only, thinly sliced)
Pineapple and Anchovy Sauce:
1 tbsp sugar
2 tbsp boiling water
1 tbsp fermented anchovy sauce
2 tbsp crushed fresh pineapple
1 tsp finely sliced lemongrass (white part only)
1 garlic clove (crushed)
1 bird’s eye chilli (finely sliced)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Beef Fondue Rice Paper Rolls
Luke uses fresh ingredients bought from the Old Markets to create a dish that gets everyone involved as each person rolls their own Rice Paper Roll.
- Easy
- 20 min
- 10 min
- 15 min
- 4 steps
- 21 Ingredients
- Easy
- 4 steps
- 21 Ingredients
- 20 min
- 10 min
- 15 min
Watch the video here
Instructions
-
Prepare ingredients
- Slice the beef very thinly across the grain into 2 mm (1⁄16 inch) thick slices.
- Lay the beef flat on a large plate.
- Arrange the lettuce, cucumber, onion, perilla, mint, coriander, bean sprouts and cooked vermicelli on a separate platter.
-
Prepare rice paper roll
- Put the vinegar, coconut water, 250 ml (9 fl oz/1 cup) of water and the lemongrass in a clay pot and bring to a slow simmer over low heat.
-
Make sauce
- To make the pineapple and anchovy sauce, put the sugar in a bowl with the boiling water and stir until dissolved.
- Allow to cool. Add the remaining sauce ingredients and mix well.
-
Dip rice paper rolls
- Fill a large bowl with warm water. To serve, each person prepares their own rice paper by dipping it briefly in the warm water until just softened, shaking off the excess water and laying it flat on a plate.
- Place a piece of lettuce, a few leaves of perilla, mint and coriander, along with some cucumber, onion, vermicelli and bean sprouts on top of the rice paper.
- Each person picks up a piece of beef with chopsticks and dips it into the clay pot.
- Cook the beef for as long as you like.
- Place the beef on top of the rice paper, roll it up tightly and dip into the pineapple and anchovy sauce.
Garnish and Serve!
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Ingredients
- Serves 2-4 people
-
200 g fresh rice vermicelli noodles
-
500 g beef sirloin fillet (trimmed)
-
1 butter lettuce (leaves removed)
-
1 lebanese (short) cucumber (cut into matchsticks)
-
1 small red onion (thinly sliced)
-
1 handful perilla leaves
-
1 handful mint leaves
-
1 handful coriander (cilantro) leaves
-
100 g bean sprouts
-
20 dried round rice paper wrappers (16 cm/61⁄4 inch diameter)
-
250 ml (9 fl oz/1 cup) white vinegar
-
250 ml (9 fl oz/1 cup) young coconut water
-
250 ml water
-
1 lemongrass stem (white part only, thinly sliced)
-
Pineapple and Anchovy Sauce:
1 tbsp sugar
-
2 tbsp boiling water
-
1 tbsp fermented anchovy sauce
-
2 tbsp crushed fresh pineapple
-
1 tsp finely sliced lemongrass (white part only)
-
1 garlic clove (crushed)
-
1 bird’s eye chilli (finely sliced)
Nutrition
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