Vietnamese Bbq Lemongrass Beef & Betel Leaf Rolls with Vermicelli Salad

asianinspirations.com.au

Dee

subheading: Lemongrass Beef:

4x 250g quality beef steaks

125ml Squid Brand Fish Sauce

75ml lime juice

1 tbsp lime zest

2 tsp garlic (minced)

2 tbsp brown sugar

1 green chilli (finely chopped)

3 lemongrass stems (chopped)

subheading: Betel Leaf Rolls:

500g beef mince

30 betel leaves

1 tbsp Squid Brand Fish Sauce

1 tsp garlic (minced)

2 lemongrass stems (finely chopped)

4 spring onions (finely chopped)

2 tbsp coriander roots (minced)

1 tbsp white pepper

½ tsp five spice

2 tsp salt

20 skewers (soaked in water)

1 bird's eye chilli (finely chopped)

1 tsp peanuts (crushed)

subheading: For the Vermicelli Salad:

150g vermicelli

1 cucumber (julienned)

1 carrot (julienned)

¼ cup beansprouts

3 tbsp spring onion (finely sliced)

2 tbsp chopped peanuts (roasted)

¼ cup mint

¼ cup Vietnamese mint

¼ cup fresh coriander

2 tbsp fried shallots

1 bird’s eye chilli (sliced)

subheading: Betel Leaf Roll Dipping Sauce:

60ml lime juice

30ml fresh orange juice

60ml Squid Brand Fish Sauce

¼ cup sugar

1 tsp garlic

1 bird’s eye chilli (sliced)

subheading: Vermicelli Salad Sauce:

60ml Squid Brand Fish Sauce

60ml water

2 tbsp lime juice

2 tbsp Obento Rice Wine Vinegar

1 tbsp palm sugar

1 garlic clove (minced)

1 bird’s eye chilli (sliced)

Directions at asianinspirations.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer