VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF
These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tradtional South East Asian condiment that is served with the salad rolls.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 33
Steps:
- Assemble all ingredients and let stand in a bowl that it may be presented in later.
- To Assemble and Serve:
- Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
- Have your fillings ready and seasoned.
- Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
- Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
- Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
- Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
- Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
- Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.
VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT
Because la lot leaves are very hard to find in the West, this recipe is usually made using grape leaves, which make an excellent substitute. Grape leaves are widely available in supermarkets and middle-eastern specialty shops. This dish is often part of the "Beef Seven Ways" ritual in Vietnamese cooking.
Provided by Corinne Trang
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
- If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
- Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
- Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).
Provided by PanNan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
- Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
- When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
- Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.
THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE
Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
Provided by ALONGENECKER
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
- Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
- Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
- Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g
VIETNAMESE SALAD ROLLS
A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
Provided by Claudine
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
- Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
- In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
- Serve the spring rolls with the warm dipping sauce.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g
More about "vietnamese grilled beef and basil rolls recipes"
GRILLED VIETNAMESE BARBECUE BEEF ROLLS RECIPE - MEATWAVE
From meatwave.com
Cuisine VietnameseTotal Time 4 hrs 45 minsServings 4
- To make the nuoc cham: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, carrots (if using), garlic, and chili (if using) and whisk to combine. Store in an airtight container in the refrigerator.
- To make the marinade: In a small bowl, whisk together fish sauce, sugar, water, garlic, and black pepper. Place steak in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Heat oil in a small skillet over medium-low heat until just shimmering. Add in garlic and ginger and cook, stirring occasionally, until fragrant and softened, but not browned, about 2 minutes. Transfer garlic and ginger to a paper towel lined plate and let cook for 5 minutes.
- Remove a strip of steak from the marinade and lay out flat. Place a pinch of the garlic and ginger mixture on one end of steak and roll strip closed starting from that end. Repeat with all remaining pieces of steak.
VIETNAMESE GRILLED BEEF IN LOLOT LEAVES (BO LA LOT)
From delightfulplate.com
CARAMELISED VIETNAMESE SHREDDED BEEF - RECIPETIN EATS
From recipetineats.com
SPRING ROLLS WITH GRILLED LEMONGRASS BEEF - EDIBLE ORLANDO
From edibleorlando.com
VIETNAMESE RICE PAPER ROLLS WITH STEAK RECIPE - BEEF
From recipes.co.nz
VIETNAMESE SHRIMP SALAD ROLLS - DISH 'N' THE KITCHEN
From dishnthekitchen.com
VIETNAMESE GRILLED BEEF IN WILD BETEL LEAF RECIPE (Bò NướNG Lá LốT)
From indonesiaeats.com
VIETNAMESE GRILLED BEEF ROLLS - ZIEGLER & BROWN
From zieglerandbrown.com.au
VIETNAMESE GRILLED BEEF AND BASIL ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VIETNAMESE GRILLED BEEF IN WILD BETEL / PIPER LOLOT LEAVES …
From vickypham.com
VIETNAMESE LEMONGRASS BEEF VERMICELLI BOWLS WITH GARLIC HOISIN …
From tamingofthespoon.com
HOW TO COOK VIETNAMESE GRILLED BEEF ROLLS – ASIAN BBQ SERIES
From jackiem.com.au
GRILLED BEEF & BASIL ROLLS - NIBBLE ME THIS
From nibblemethis.com
HOW TO MAKE GRILLED BEEF ROLLS LIKE A VIETNAMESE …
From foodandwine.com
GRILLED BEEF ROLLS RECIPE - ERIC BANH, SOPHIE BANH | FOOD …
From foodandwine.com
VIETNAMESE GRILLED BEEF ROLLS (BO CUONG HANH HUONG RECIPE)
From food.amerikanki.com
VIETNAMESE GRILLED LEMONGRASS SHRIMP FRESH ROLLS WITH A PEACH …
From irenematys.com
GRILLED BEEF AND BASIL ROLLS - CKBK
From app.ckbk.com
VIETNAMESE BEEF ROLLS WITH SWEET CHILI SAUCE | STARTERS RECIPES
From weber.com
VIETNAMESE GRILLED LEMONGRASS BEEF – SERVED 3 WAYS
From honestcooking.com
EASY VIETNAMESE LEMONGRASS BEEF ROLLS RECIPE - NEW IDEA FOOD
From newideafood.com.au
VIETNAMESE SUMMER ROLLS WITH BEEF, SHRIMP, AND PEANUT DIPPING …
From omahasteaks.com
GRILLED BEEF ROLLS WITH NUOC CHAM DIPPING SAUCE - ANDREW ZIMMERN
From andrewzimmern.com
VIETNAMESE FRESH SPRING ROLLS WITH LEMONGRASS BEEF
From manilaspoon.com
THAI BEEF ROLLS WITH SWEET CHILI SAUCE RECIPE | GRILLING
From seriouseats.com
VIETNAMESE GRILLED BEEF WRAPPED IN BETEL LEAVES Bò Lá LốT
From beyondsweetandsavory.com
HOW TO COOK VIETNAMESE GRILLED BEEF ROLLS - YOUTUBE
From youtube.com
VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS
From justasdelish.com
VIETNAMESE SALAD ROLLS WITH GRILLED MIYAZAKIGYU WAGYU BEEF
From bigoven.com
TOP 40 VIETNAMESE DINNER RECIPE-RECIPES
From mcswe.tibet.org
VIETNAMESE GRILLED BEEF ROLLS -BO CUON HANH HUONG - YOUTUBE
From youtube.com
VIETNAMESE BEEF SALAD RECIPE - THE LEMON BOWL®
From thelemonbowl.com
VIETNAMESE BEEF ROLLS WITH SWEET CHILI SAUCE | STARTERS RECIPES
From weber.com
VIETNAMESE BEEF AND BASIL ON A STICK - PETTIE HISMIR
From pettiehismir.blogspot.com
VIETNAMESE GRILLED PORK - THIS IS HOW I COOK
From thisishowicook.com
VIETNAMESE BEEF & VEGETABLE SPRING ROLLS
From beeftips.com
VIETNAMESE GRILLED PORK NOODLE BOWL BúN THịT NướNG
From beyondsweetandsavory.com
VIETNAMESE GRILLED BEEF AND BASIL ROLLS - DVO.COM
From dvo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love