Barbecued Beef Salad Wrapped in Rice Paper

INGREDIENTS

INSTRUCTIONS

* 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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