100 g beef for kebabs 100克牛肉片
1 stem of lemongrass 1條檸檬草
2 stems of fresh coriander and mint 2撮新鮮芫荽及薄荷葉
2 cloves of garlic 2塊大蒜
A bit of chilli powder 少許辣椒粉
3 tablespoons of soy sauce 3茶匙醬油
Salt and pepper 鹽和胡椒
1 carrot and 1/4 cucumber 1個胡蘿蔔及1/4黃瓜
2 onions and 4 large lettuce leaves 2個洋蔥及4塊大萵苣葉
Curry powder 咖哩粉
100 g rice vermicelli 100克越南河粉
1 tablespoon of sesame oil 1茶匙芝麻油
1 tablespoon of peanut oil and peanuts 1茶匙花生油,花生
2 pieces of Spring roll wraps 2份春捲皮
4 tablespoons of nuoc-mâm sauce 4茶匙NUOC-MÂM醬汁
Remove the first hard leaves of the lemongrass and chop. Peel the carrot and cut into very thin sticks. Peel the piece of cucumber and cut it in half lengthwise, remove the seeds with a small spoon and slice the cucumber very thinly. Wash and slice the onion.Wash lettuce leaves, dry and cut into strips. Cut the beef into very thin slices.
In a salad bowl, arrange the beef, pour the curry powder, chopped garlic, lemongrass, a sprig of chilli powder and the soy sauce, marinade for at least 30 min.
Wash, dry, pluck and coarsely chop mint and coriander.
Boil a large pot of water, turn off the heat and immerse the rice vermicelli for 3-4 min. Rinse the vermicelli with cold water and drain.
Make the spring rolls. Heat a frying pan with a drizzle of peanut oil, sauté the meat over very high heat. Pour the vermicelli into a large bowl. Place lettuce, carrot sticks, cucumber slices, beef and spring rolls cut in half.
Add coriander and fresh mint and sprinkle with coarsely chopped peanuts. Serve with nuoc-mâm sauce.