Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Sugar
1 tb Vietnamese fish sauce (nuoc
-mam)
1 tb Asian sesame oil
1 tb Sesame seeds
2 oz Dried rice stick noodles
Boiling water
12 lg Red lettuce leaves
1 sm English cucumber, peeled and
-julienned
24 Fresh mint leaves
36 Fresh coriander leaves, each
-with a little stem
Nuoc cham dipping sauce (see
-below)
12 (12-inch) dried rice-paper
-circles

* 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

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