A Vietnamese steak salad is wrapped up into a delicious plate of summer rolls, served with a tangy fish sauce, chilli and lime dipping sauce.
- Small Nest of Vermicelli Rice Noodles
- 1 tbsp Fish Sauce
- 1/2 tsp Sweet Chilli Sauce
- Juice of 1/2 Lime
- Large Pinch Golden Caster Sugar
- 1/4 Cucumber
- 2 Large Spring Onions
- 1/2 Red Chilli
- Generous Handful Fresh Coriander Leaves
- 1 Small Steak
- Vegetable Oil
- 5-6 Rice Spring Roll Wrappers
- Cook the noodles until tender in a pan of boiling water. Ignore the instructions on the packet that tell you just to soak them in boiling water; I’ve never actually had this work for me. Meanwhile, prepare the dipping sauce and your vegetables.
- Whisk together the fish sauce, sweet chilli sauce, lime juice and a generous pinch of golden caster sugar, and set aside. Cut the cucumber into very thin matchsticks, and shred the spring onions and the chilli, deseeded.
- Rinse the cooked noodles under cold water to rinse off any starch from the cooking water and to cool them down.
- Rub the steak with a little bit of steak, and fry in a very hot pan over a very high heat for a few minutes on each side, until the steak is well browned and but still pink inside. Let the steak rest for a few minutes, then slice into very thin strips.
- Fill a shallow dish with very, very hot water. Dip the rice spring roll wrappers into the water until they have just started to soften then carefully lay it out flat on a clean cutting board.
- Build your roll 1/3 of the way in, keeping 1/4 of clear rice wrap on each side. Try and keep the steak, coriander and chilli pieces on the bottom; it will make for prettier rolls once they’re all wrapped up! Fold the top of the roll over the filling to seal it in, and roll over once as tight as you can. Fold the sides in to create a rectangle with the roll at the top, and tightly roll the whole thing up, trying not to tear the rice wrap.
- Repeat until you’ve used ip all of your filling, and enjoy!