Vietnamese · Lunch
Grilled Beef in Grape Leaf Wraps
Grilled lean beef sirloin, marinated in fish sauce, lime and lemongrass, is sliced thin and wrapped in blanched grape leaves with rice vermicelli, cucumber and herbs. Served with a tangy nuoc cham dipping sauce, this handheld dish balances smoky char, fresh herbs and bright acidity in every bite.
$6
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
389Calories
33.8gProtein
11.9gFat
32.1gCarbs
11.8gSugar
3.2gFiber
2415mgSodium
73mgChol
4.1gSat Fat
720mgPotassium
85mgCalcium
3.8mgIron
2.1mcgVitamin B12
14mgVitamin C
Goes well with
Vietnamese Draught Beer (33 Style or similar pilsner)
local
Iced Vietnamese Calamansi Juice
international
low-cholesterol
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice beef sirloin thinly against the grain and pat dry. Mince lemongrass and garlic; rinse grape leaves under cold water and pat dry.
2
Marinate
Combine beef with 1 tbsp fish sauce, 1 tbsp lime juice, lemongrass, garlic and brown sugar; cover and refrigerate 30 minutes.
3
Grill
Thread marinated beef onto skewer and grill over medium-high heat 3–4 minutes per side until charred at edges and firm.
4
Build
Cook rice vermicelli 2 minutes, drain and cool. Julienne cucumber. Layer beef, vermicelli, cucumber, mint and cilantro on each grape leaf.
5
Wrap
Fold grape leaf sides over filling and roll tightly into cylinder, tucking ends underneath. Whisk together 1 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1 tbsp water and sliced chili for dipping sauce. Plate wraps with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 88 grape leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 28g28g dry rice vermicelli, cooked
- 11 cucumber
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp lime juice (for dipping sauce)
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 2 tbsp2 tbsp water (for dipping sauce)
- 11 small chili
