Vietnamese
Vietnamese - Salads and Rolls
Lemongrass Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400g beef sirloin, thinly sliced
- • 2 stalks lemongrass, finely minced
- • 250g cabbage, finely shredded
- • 1 carrot, julienned
- • 1/2 cup Thai basil leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Slice the beef thinly across the grain, mince the lemongrass, and shred the cabbage and carrot.
2
Phase 2
Toss the beef with half the lemongrass, 1 tbsp fish sauce, and 1 tsp sugar, and set aside for 10 minutes.
3
Phase 3
Whisk the remaining fish sauce, lime juice, and sugar with 2 tbsp water to make the dressing.
4
Phase 4
Sear the marinated beef in a hot wok with a little oil until just cooked, then turn off the heat.
5
Phase 5
Combine the cabbage, carrot, Thai basil, and warm beef, pour over the dressing, and toss well.
6
Phase 6
Sprinkle with the remaining lemongrass and crushed peanuts, and serve.