Yield: 4 servings
Measure | Ingredient |
---|---|
1 teaspoon | Lemon grass -- finely |
\N \N | Ground** |
1 teaspoon | Garlic -- finely ground |
1 tablespoon | Ginger wine |
8 ounces | Steak sauce |
\N \N | Cut against the grain into |
\N \N | Pieces |
⅛ \N | Inch thick and 2 inches |
\N \N | Long |
6 ounces | Rice vermicelli |
2 \N | Pickles onions -- finely |
\N \N | Cut |
2 \N | Dilled pickles -- finely |
\N \N | Cut |
1 \N | Carrot -- grated |
1 pack | Round Banh Trang rice paper |
\N \N | Warmed water in a bowl on |
\N \N | The table |
4 tablespoons | Nuoc Mam sauce |
\N \N | OR Maggi liquid seasoning |
1 \N | Red chili peppers -- finely |
\N \N | Chopped |
1 \N | Clove garlic -- finely |
\N \N | Chopped |
1 tablespoon | Lime or lemon juice |
1 teaspoon | Wine vinegar |
1 teaspoon | Sugar |
2 teaspoons | Dry sherry |
1 \N | Butterhead lettuce |
\N \N | Cilantro sprigs |
MARINADE
ROLLS
DIPPING SAUCE
TO SERVE
*(Banh Cuon Thit Bo Viet Nam) **if this is unavailable, use the juice of a lemon and its grated peel. See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books