Beef and green peppercorns in banana leaf with rice paper

Beef and green peppercorns in banana leaf with rice paper

Bò cuốn lá chuối

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Most Vietnamese like their meat well done, but for this dish we prefer it cooked medium to medium–rare so it stays tender. Always rest the beef before serving, so you don’t lose the precious juices when you slice it. Fresh green peppercorns feature in the cuisines of Vietnam, Cambodia and Thailand; in Australia, they are available fresh from July to August. You can instead use green peppercorns in brine.

Ingredients

Quantity Ingredient
400g porterhouse or fillet steak
1 small banana leaf, for wrapping
2 green bananas
600g dried rice vermicelli, soaked
1 pineapple, flesh cut into batons, not too ripe
1 lemongrass stem, thinly sliced, white part only
1 long red chilli, seeded and cut into thin strips
coriander leaves
mint
rice paddy herb
18 rice paper sheets, about 18 cm in size
Classic dipping sauce, to serve

Marinade

Quantity Ingredient
2 lemongrass stems, finely chopped, white part only
2 stems fresh green peppercorns, crushed
freshly cracked black peppercorns
1 tablespoon fish sauce

Method

  1. Combine the marinade ingredients and mix through the beef. Leave to sit for 30 minutes, then wrap the marinated beef mixture in the banana leaf, securing the parcel with skewers.
  2. Meanwhile, heat a barbecue or chargrill to high. Using a sharp knife, peel off the outer layer of skin from each banana, leaving on a thin layer of the skin for texture. Thinly slice the banana lengthways and arrange on a platter with the noodles, pineapple, lemongrass, chilli and herbs.
  3. Cook the beef parcel on the hot grill for 5–6 minutes on each side, or until medium–rare. Remove from the heat and leave to rest, wrapped, for 10 minutes. Then unwrap the banana leaf, thinly slice the beef and arrange on a serving platter.
  4. Soften the rice paper sheets by dipping them one at a time into warm water for 1 second. Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
  5. Invite your guests to take a rice paper sheet and roll their own spring rolls. To do this, they put a strip of beef and small portions of the fruit, lemongrass, chilli, noodles and herbs on the bottom third of the sheet, bring the bottom of the wrapper up over the filling, then fold in the sides and roll up.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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