Beef Fondue Rice Paper Rolls
- Difficulty: Easy
- Preparation: 20 min
- Cook: 10 min
- Clean up: min
- Steps: 4 steps
- 21 Ingredients
- Difficulty: Easy
- Steps: 4 steps
- 21 Ingredients
- Preparation: 20 min
- Cook: 10 min
- Clean up: min
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Watch the video here
Instructions
1. Prepare ingredients
Slice the beef very thinly across the grain into 2 mm (1⁄16 inch) thick slices.
Lay the beef flat on a large plate.
Arrange the lettuce, cucumber, onion, perilla, mint, coriander, bean sprouts and cooked vermicelli on a separate platter.
2. Prepare rice paper roll
Put the vinegar, coconut water, 250 ml (9 fl oz/1 cup) of water and the lemongrass in a clay pot and bring to a slow simmer over low heat.
3. Make sauce
To make the pineapple and anchovy sauce, put the sugar in a bowl with the boiling water and stir until dissolved.
Allow to cool. Add the remaining sauce ingredients and mix well.
4. Dip rice paper rolls
Fill a large bowl with warm water. To serve, each person prepares their own rice paper by dipping it briefly in the warm water until just softened, shaking off the excess water and laying it flat on a plate.
Place a piece of lettuce, a few leaves of perilla, mint and coriander, along with some cucumber, onion, vermicelli and bean sprouts on top of the rice paper.
Each person picks up a piece of beef with chopsticks and dips it into the clay pot.
Cook the beef for as long as you like.
Place the beef on top of the rice paper, roll it up tightly and dip into the pineapple and anchovy sauce.
Garnish and Serve!
