Vietnamese · Dinner
Grilled Beef in Grape Leaf Wraps
Thin-sliced beef sirloin marinated in fish sauce, garlic and lemongrass, grilled over high heat until charred at the edges, then wrapped in blanched grape leaves with rice vermicelli, cucumber, mint and perilla. Served with a nuoc cham dipping sauce for a smoky, herbal, tangy handheld bite.
$6
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
410Calories
34.2gProtein
16.8gFat
28.6gCarbs
7.4gSugar
3.1gFiber
1380mgSodium
106mgChol
5.1gSat Fat
720mgPotassium
65mgCalcium
4.2mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and pat dry so the marinade clings well.
2
Marinate
Toss the beef with lemongrass, garlic, fish sauce and sugar; cover and chill 30 minutes.
3
Blanch
Dip the grape leaves in boiling water 10 seconds until pliable, then drain on paper towel.
4
Sear
Heat a grill pan with vegetable oil over high heat and grill beef slices 60–90 seconds per side until charred and cooked through.
5
Build and wrap
Lay a grape leaf flat, layer vermicelli, cucumber baton, mint, perilla and beef near one edge, then fold and roll tightly into a compact cylinder.
6
Plate
Arrange the wraps on a plate alongside the dipping sauce made from lime juice, water, sliced chili and minced garlic.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 88 grape leaves, stems trimmed
- 22 stalk lemongrass, white part only
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 3 1/2 oz100g rice vermicelli, cooked
- 11 cucumber
- a small handful of mint leaves
- a small handful of perilla or Thai basil leaves
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp water
- 11 small red chili
- 1 clove1 clove garlic, for dipping sauce
