1 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 tbsp sugar
1 tbsp vietnamese fish sauce (nuoc mam)
1 tbsp asian sesame oil
1 tbsp sesame seeds
2 oz dried rice stick noodles
1 boiling water
12 large red lettuce leaves
1 small english cucumber, peeled and julien, ned
24 fresh mint leaves
36 fresh coriander leaves, each with a, little stem
1 nuoc cham dipping sauce (see below)
12 (12-inch) dried rice-paper circles
Directions
* 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
Servings: 6 servings
Barbecued Beef Salad Wrapped In Rice Paper Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Rice
The History of Recipes
Experts have tracked the existance of recipes way back into history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these old records were just basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he recounts how the Roman chefs used a wide range of herbs, including some familiar names such as bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused an increase in manuscripts on food, most of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery publications are in great demand, as a result of more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Barbecued Beef Salad Wrapped In Rice Paper recipe.
