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30 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
vermicelli (dry)
kid friendly
has meat
(?)
Has meat from:
flank steak
has pasta
(?)
Has pasta from:
vermicelli (dry)
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
flank steak
granulated sugar
vermicelli (dry)
vegetarian
(?)
Not vegetarian due to:
flank steak
pescetarian
(?)
Not pescetarian due to:
flank steak
paleo
(?)
Not paleo due to:
granulated sugar
vermicelli (dry)
rice paper wrapper
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
use the steak of your choice, sliced thin.
 
5
cloves
minced. 4 for beef, one for sauce.
 
1
stalk
1-2 stalks. white parts only, minced (about 2 tablespoons).
 
1
whole
medium size. diced.
 
1
whole
red chili, seeded and sliced.
 
2 1/2
tbsp
1 tbsp for the beef, 1.5 tbsp for the fish sauce (the last set of steps).
 
1/2
tbsp
can use any high heat oil.
 
1 1/2
tbsp
1 tsp for beef, the rest for dipping sauce.
 
8 4/5
ounces, weight
vermicelli is usually sold in both 8.8oz and 16oz packages, so use one whole 8.8oz package or just over half of a 16oz package.
 
12
whole
 
1/2
heads
about 2 cups.
 
1/4
cups
chopped.
 
1/4
cups
chopped.
 
1
tbsp
fresh squeezed.
 
3/4
cups
 
 
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PREPARATION
PREPARING THE BEEF
1.
Mix together all of the beef ingredients in a bowl (beef, minced garlic, minced lemongrass, diced shallot, diced pepper, 1 TBSP fish sauce, sugar).
2.
Let beef marinate for 5-10 min.
COOKING THE VERMICELLI
3.
Bring water to a boil for the vermicelli and rice paper. Place the vermicelli into a bowl and pour the boiling water over it.
4.
Cover and let noodles soften while you’re cooking the beef.
5.
Pour the remaining hot water into a bowl and set aside.
COOKING THE BEEF
6.
Heat up a cast iron pan over high heat.
7.
Add a touch of oil to the pan.
8.
Cook the beef, until crispy and brown, stirring occasionally, until caramelized and cooked through. Remove from heat.
MAKING THE ROLLS
9.
Drain the vermicelli.
10.
Take a rice paper wrapper and completely submerge it in your bowl of hot water for 10-15 seconds.
11.
Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll.
12.
Add fillings as desired: lettuce, herbs, vermicelli, lemongrass beef.
13.
Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll, much like a burrito.
14.
Repeat until all the rolls are made.
MAKING THE FISH SAUCE
15.
Crush the clove of garlic (either using a garlic press or the back of a spoon) into the sugar.
16.
Add the lime juice and water. Stir until the sugar is dissolved.
17.
Add the fish sauce (1.5 TBSP), adjusting to taste.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1622
Protein 60.0 g
Carbohydrates 305 g
Iron 0.01 mg
Fiber 13.2 g
Calcium 1.06 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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