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Adam Liaw’s lemongrass beef rice paper rolls

Adam Liaw
Adam Liaw

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Lemongrass beef rice paper rolls.
Lemongrass beef rice paper rolls.William Meppem

Thinly slicing the beef simplifies the process of making this dish.

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Ingredients

  • 2 cloves garlic

  • 1 stalk lemongrass, white inner part only

  • 8 black peppercorns

  • 300g very thinly sliced beef skirt (available frozen from Asian grocers), thawed

  • 1 tbsp fish sauce

  • 1 tbsp vegetable oil

  • 75g dried rice vermicelli

  • about 12 sheets of rice paper

  • ½ cup fried Asian shallots (available from
    Asian grocers)

  • 2 tbsp fried garlic (available from Asian
    grocers)

  • 2 cups shredded lettuce

  • 3 cups mixed fresh herbs, such as coriander, mint, Vietnamese mint and Thai basil

Nuoc cham

  • 75g caster sugar

  • 75ml fish sauce

  • 50ml white vinegar

  • 2 cloves garlic, minced

  • 2 bird’s eye chillies, seeds removed, minced

Method

  1. Step 1

    Pound the garlic, lemongrass and peppercorns using a mortar and pestle. In a bowl, combine the garlic and lemongrass paste with the beef and fish sauce and set aside for at least 10 minutes. Heat a frypan over high heat and add the oil. Fry the beef until just cooked, then remove to a plate.

  2. Step 2

    For the nuoc cham, combine the ingredients in a bowl with 100ml of water and stir to dissolve the sugar. Stand for 15 minutes and stir again.

  3. Step 3

    Place the vermicelli in a heatproof bowl and cover with boiling water. Stand for 5 minutes, rinse under cold water until completely cool, then drain.

  4. Step 4

    Dip the rice paper into a large bowl of lukewarm water and rotate until slightly soft but still the texture of cellophane. Spread the first sheet on a board or plate and scatter with a bit of fried shallots and garlic. Place a small amount of beef in the centre, towards
    the bottom edge, and a little vermicelli, lettuce and herbs on top. Roll to enclose the filling, folding in the sides to form a shape like a spring roll. Repeat, then serve with the nuoc cham.

Adam’s tip: Taste the nuoc cham as you make it, adjusting the amount of vinegar, sugar or fish sauce to suit.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-lemongrass-beef-rice-paper-rolls-20240123-p5ezcu.html