Vietnamesebeefwraps Recipes

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

VIETNAMESE STEAK WRAPS

Steps:

• Cut beef across the grain in thin slices; combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl; add beef; toss to coat; cover and refrigerate at least 1 hour.
• Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil; boil 5 minutes without stirring until syrupy; stir in crushed red pepper; set aside.
• Remove beef from marinade; discard marinade.
• Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
• Grill tortillas until hot.
• Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
• Note: You can also grill these under a preheated broiler or flash-fry.

VIETNAMESE WRAP

Steps:

• Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.

VIETNAMESE-STYLE GRILLED BEEF WRAP-UPS

Steps:

• Marinade and beef:
• Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
• Mix with beef, tossing to coat.
• Cover and refrigerate 30 minutes.
• Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
• Dipping sauce:
• Combine all ingredients.
• To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
• Roll up.
• Dip in sauce.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

VIETNAMESE GRILLED STEAK WRAPS

Steps:

• Cut beef across the grain into thin slices.
• Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
• Add beef; toss to coat.
• Cover and refrigerate at least 30 minutes.
• Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
• Boil 5 minutes without stirring until syrupy.
• Stir in crushed red pepper; set aside.
• Remove beef from marinade; discard marinade.
• Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
• Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
• Grill tortillas until hot.
• Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
• Roll tortillas to enclose filling.
• Garnish with star fruit, bell pepper and orange peel strips.

VIETNAMESE BEEF SOUP

Steps:

• Bring large pot of water to boil. Remove from heat. Add noodles to pot; let stand until tender and pliable, about 15 minutes. Drain. Using scissors, cut noodles into 2-inch lengths. Transfer to bowl.
• Combine beef broth, sliced onions, sliced ginger, fish sauce, garlic, star anise and whole cloves in heavy large Dutch oven and bring to boil. Reduce heat; simmer 30 minutes. Strain broth into large bowl; discard solids. (Noodles and broth can be prepared 1 day ahead. Cover separately and refrigerate. Bring noodles to room temperature before continuing.) Return beef broth to Dutch oven and bring to boil. Remove beef broth from heat. Mix steak slices into broth (the hot broth will cook steak slices).
• Place noodles, soup, sliced lettuce, sliced green onions and lemon wedges in center of table. Spoon noodles, steak slices and broth into large soup bowls, then top with generous amounts of sliced lettuce and green onions and squeeze in lemon juice.

VIETNAMESE HAMBURGERS

Steps:

• Mix ground beef with fish sauce, lemongrass, garlic, and red pepper.
• Form 4 patties out of beef, patting lightly.
• Cook over hot coals (preferred), or cook in skillet or under broiler, turning once.
• Serve on split kaiser rolls (toasted if you prefer), with slices of cucumber, bean sprouts, and lettuce leaves.
• For condiments, use sweet chilli sauce (tastes like a spicy hot sweet& sour).
• You can also use extra nuoc cham and extra chile flakes, (if desired).