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rice paper wrapper
This recipe has no customizations.
use the steak of your choice, sliced thin.
minced. 4 for beef, one for sauce.
1-2 stalks. white parts only, minced (about 2 tablespoons).
red chili, seeded and sliced.
1 tbsp for the beef, 1.5 tbsp for the fish sauce (the last set of steps).
can use any high heat oil.
1 tsp for beef, the rest for dipping sauce.
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.
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Mix together all of the beef ingredients in a bowl (beef, minced garlic, minced lemongrass, diced shallot, diced pepper, 1 TBSP fish sauce, sugar).
Let beef marinate for 5-10 min.
Bring water to a boil for the vermicelli and rice paper. Place the vermicelli into a bowl and pour the boiling water over it.
Cover and let noodles soften while you’re cooking the beef.
Pour the remaining hot water into a bowl and set aside.
Heat up a cast iron pan over high heat.
Add a touch of oil to the pan.
Cook the beef, until crispy and brown, stirring occasionally, until caramelized and cooked through. Remove from heat.
Take a rice paper wrapper and completely submerge it in your bowl of hot water for 10-15 seconds.
Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll.
Add fillings as desired: lettuce, herbs, vermicelli, lemongrass beef.
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.
Repeat until all the rolls are made.
Crush the clove of garlic (either using a garlic press or the back of a spoon) into the sugar.
Add the lime juice and water. Stir until the sugar is dissolved.
Add the fish sauce (1.5 TBSP), adjusting to taste.
This recipe has the following nutrient totals:
Protein 60.0 g
Carbohydrates 305 g
Iron 0.01 mg
Fiber 13.2 g
Calcium 1.06 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
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