Vietnamese Pork and Beef Recipes - Barbecued Beef with Salad Recipe

  
 

Pork And Beef Recipes - Barbecued Beef with Salad

Ingredients

  • 500g (1 lb) lean beef (rump, sirloin, topside)

  • 4 cloves garlic

  • 4 shallots or 8 spring onions

  • 10 cm(4 inch) stick lemon grass, finely chopped

  • 2 tsp salt

  • 3 tsp sugar

  • 3 tbsp oil

SALAD:

  • 24 lettuce leaves

  • 24 sheets rice paper, dampened slightly

  • 125g (1/4 lb ) fresh bean shoots

  • 1 small cucumber

  • 1 star fruit (optional)

  • 1 small bitter melon (optional)

  • 90g (3 oz) pickled carrot and radish

  • 90g (3 oz) cooked rice vermicelli

  • 4 spring onions, finely chopped

  • small bunch mint, fresh coriander and daun kesom

SAUCE 1:

  • 2 tbsp vinegar or lime juice

  • 3 tbsp thin coconut milk

  • 2 tbsp sugar (or to taste)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 heaped tbsp roasted peanuts, crushed

Mix all ingredients together in a small saucepan and simmer for 1 minute. Put in a small bowl.

SAUCE 2:

  • 3 tbsp fish sauce

  • 2 tbsp thin coconut milk

  • 1 fresh red chili, minced

  • 3 cloves garlic, crushed

  • 1 tbsp sugar (or to taste)

  • 1 tbsp lemon or lime juice

  • 1 heaped tbsp pickled carrot and radish, shredded

Mix all ingredients together. Pour into a small bowl.

Method:

  1. Cut beef into very thin slices, then into strips about 2.5cm (1 inch) wide and 5 cm (2 inches) long. Mince garlic and shallots or spring onions and make into a paste with lemon grass, sugar, salt tna d oil. Rub this seasoning paste well into the meat strips and stand for several hours to absorb flavors.

  2. Wash lettuce, dry well and arrange on a serving plate with rice paper. Steep bean shoots in boiling water for 2 minutes. Rinse with cold water, drain again and put with the lettuce. Slice cucumber and star fruit thinly. Shred bitter melon (if used). Drain and thinly slice or shred pickled vegetables.

  3. Pres vermicelli into a flat dish, weight with a heavy dish and when it forms into a flat cake lift out and cut into 5 cm (2 inch) squares. Put on a serving plate and sprinkle with chopped spring onion, Wash mint, coriander and daun kesom. Break into small sprigs and shake to remove excess water.

  4. Arrange vegetables, fruit, pickles ad herbs on another serving plate. Heat a portable barbecue, hot plate or an electric frying pan at the table and barbecue meat to taste. Lightly oil the hot plate before cooking.

  5. TO MAKE PICKLED CARROT AND RADISH: Peel and grate or shred finely and steep in a mixture or vinegar, salt and sugar until softened.