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 track the history of written recipes far back into history, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, these, old records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are some stone tablets in Sumerian which recount 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 anyone who drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of his times used a good variety of aromatic flavors, including a few you will know for example basil, rue and dill. During the following few hundred years, the powerful and rich houses competed with each other to serve up the best banquets, and consequentially cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. The revolution that is television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Barbecued Beef Salad Wrapped In Rice Paper recipe.
