Vietnamese · Lunch
Grilled Beef in Grape Leaf Wraps (Low-Chol)
Grilled lean beef sirloin, marinated in fish sauce, lime and lemongrass, is sliced thin and wrapped in blanched grape leaves with rice vermicelli, cucumber and herbs. Served with a tangy nuoc cham dipping sauce, this handheld dish balances smoky char, fresh herbs and bright acidity in every bite.
$6
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
389Calories
33.8gProtein
11.9gFat
32.1gCarbs
11.8gSugar
3.2gFiber
2415mgSodium
73mgChol
4.1gSat Fat
720mgPotassium
85mgCalcium
3.8mgIron
2.1mcgVitamin B12
14mgVitamin C
low-cholesterol
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice beef sirloin thinly against the grain and pat dry. Mince lemongrass and garlic; rinse grape leaves under cold water and pat dry.
2
Marinate
Combine beef with 1 tbsp fish sauce, 1 tbsp lime juice, lemongrass, garlic and brown sugar; cover and refrigerate 30 minutes.
3
Grill
Thread marinated beef onto skewer and grill over medium-high heat 3–4 minutes per side until charred at edges and firm.
4
Build
Cook rice vermicelli 2 minutes, drain and cool. Julienne cucumber. Layer beef, vermicelli, cucumber, mint and cilantro on each grape leaf.
5
Wrap
Fold grape leaf sides over filling and roll tightly into cylinder, tucking ends underneath. Whisk together 1 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1 tbsp water and sliced chili for dipping sauce. Plate wraps with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 88 grape leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 28g28g dry rice vermicelli, cooked
- 11 cucumber
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp lime juice (for dipping sauce)
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 2 tbsp2 tbsp water (for dipping sauce)
- 11 small chili
