Beef and mustard leaf rolls

Beef and mustard leaf rolls

Bò cuốn cải

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Wasabi has recently become fashionable, and the dipping sauce is a good example of the Vietnamese taking what they like from another culture and making it their own. This dish is from Ho Chi Minh City.

Mustard leaf, also called mustard greens, is a herb used in many Asian cuisines, including those from China, India and Japan. Its flavour is reminiscent of pepper, horseradish and, as the name suggests, mustard. If you can't obtain mustard leaves, just use crisp lettuce leaves instead.

Ingredients

Quantity Ingredient
200g beef fillet, thinly sliced
1 tablespoon vegetable oil
12 spring onions, green part only
300g dried rice vermicelli
12 mustard leaves
1/2 unripe pineapple, peeled and cut into 4 cm batons
mint
Oyster and wasabi dipping sauce, to serve

Marinade

Quantity Ingredient
3 garlic cloves, finely chopped
3 red asian shallots, finely chopped
pinch sugar
1/4 teaspoon freshly ground black pepper
2 teaspoons fish sauce
1 teaspoon vegetable oil

Method

  1. Combine the marinade ingredients, stirring to dissolve the sugar. Pour the marinade over the beef and toss to coat. Set aside for 15 minutes to allow the flavours to develop.
  2. Heat a wok over high heat, add the oil and stir-fry the beef for 2-3 minutes, until browned . Remove from the wok; set aside.
  3. Blanch the spring onions in a saucepan of boiling salted water for a few seconds, until they have wilted; this win make them pliable enough to tie up the rolls without them tearing Plunge the spring onions into iced water so they retain their colour. Remove the chilled spring onions and drain well.
  4. Soak the vermicelli in boiling water for 4-5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.
  5. Trim the mustard leaves to roughly 10 cm lengths, then place on a chopping board, vein side up. Put a small pile of noodles, a pineapple baton, some beef and mint onto the bottom third of the leaf. Fold the leaf over to enclose the filling and beep rolling. To secure the roll, place the spring onion around the roll and tie with a knot. Repeat with the remaining ingredients.
  6. Serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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