Grilled Lemongrass Beef Wraps — Bo Cuon Cai
Central-south grilled lemongrass beef sirloin slices wrapped at the table in fresh mustard greens with vermicelli, perilla, and Vietnamese mint, dipped in a fish-sauce-lime-chilli sauce with crushed peanuts and pickled carrot.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Toss beef with lemongrass, garlic, shallot, 2 tbsp fish sauce, dark soy, brown sugar, black pepper, and oil; let sit 10 minutes until evenly coated. Peel carrot into matchsticks, toss with rice vinegar and salt, let soften 5 minutes. Slice chillies into rings. Pick perilla and mint leaves; rinse mustard greens whole.
Boil
Bring water to rolling boil over high heat, 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Build
Whisk 2 tbsp fish sauce, hot water, granulated sugar, lime juice, and chilli rings off heat 1 minute until sugar dissolves and sauce turns pale amber. Crush peanuts coarsely.
Grill
Heat grill pan over high heat 3 minutes until smoking hot. Lay beef slices in single layer in batches if needed, cook 90 seconds per side until edges char and beef releases cleanly with deep mahogany crust.
Plate
Arrange beef on plates alongside vermicelli, mustard green leaves, herbs, and pickled carrot. Divide nuoc cham into bowls, top with crushed peanuts. Serve together for wrapping at the table: encase each beef slice in a mustard leaf with vermicelli and herbs, then dip in sauce.
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