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
We are able to read the history of written recipes back into the far past, certainly as far as the Egyptians, and maybe further still. In practice though, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into starters, main course and dessert, a very modern way of dining. Additionally, he informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as basil, fennel and asafoetida. As we move on, we have a couple of cookery books from the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that we all know today, but instead recipes for the types of meals prepared by the chefs of the rich. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new culinary innovations led to an increase in publications on food, the majority of which are kept safe in private libraries. By the advent of the 20th century, cooking publications are highly popular due to higher levels of literacy, people having more leisure time and having more money. The revolution that is television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Beef Salad Wrapped In Rice Paper recipe.
