serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g fresh flat rice noodle sheets (10cm x 20cm)
- 300 g beef fillet, finely sliced
- 1 bunch coriander
- 1 bunch sawtooth coriander
- 1 bunch Asian basil
- 2 cups nuoc cham, Vietnamese dipping sauce (
Marinade
- ½ tbsp sugar
- ½ tsp freshly ground pepper
- a pinch salt
- 1 tbsp fish sauce
- 2 tbsp lemongrass, finely diced
- 2 garlic cloves, finely diced
- 1 tbsp sesame seeds, toasted
- 2 Asian shallots, finely diced
- ½ tsp sesame oil
- 3 tbsp vegetable oil
Marinating time 30 minutes
Instructions
In a mixing bowl, combine sugar, salt, pepper and fish sauce until sugar is dissolved. Then add lemongrass, garlic, red shallots, sesame seeds, sesame oil and vegetable oil.
Mix well then add sliced beef and marinate for 30 minutes.
Bring a pan or griddle pan over a medium heat and cook each side of the beef for a minute or until browned. The beef should be cooked to medium.
Once all the beef is cooked, place a sheet of rice noodle on a chopping board placing the shorter end at the bottom.
Now place some basil, coriander, sawtooth coriander and a piece of beef at the base of the rice noodle then roll up towards the top making a nice tight roll.
Repeat this process for the rest of the noodle sheets. To serve, dip the beef rolls into nuoc cham.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
