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
Historians have tracked the existance of recipes back into the distant past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. However, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which show 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 blissful. Much later, in Roman times a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he recounts how the cooks of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, such as basil and rosemary. These new herbs and spices caused a torrent in manuscripts on food, most of which still exist in academic collections. Over the succeeding few hundred years, the powerful and rich tried to serve the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Barbecued Beef Salad Wrapped In Rice Paper recipe.
