time: 20 to 30 minutes
2 pounds fillet, beef sirloin or other lean, tender beef
2 tablespoons oyster sauce
teaspoon black pepper
1 medium regular onion, sliced into
2 tablespoons finely chopped green onion
all the fat from the beef. Slice the beef into slivers. Mix with oyster sauce and black pepper in a medium size bowl. Arrange
the beef thinly on a serving plate. Place the rings of onion thinly on top of the beef. Sprinkle the green onion pieces on
top. Cover and refrigerate until ready to cook.
time: 20 to 40 minutes
1 (3 inch) ginger root
1 head leaf lettuce
bunch mint leaves
1 bunch cilantro
½ pound bean sprouts
bundle of cooked bún rice stick vermicelli noodles (page 65)
(12-ounce) package rice paper
Bowl of hot water
1 star fruit, sliced thinly (optional)
Clean and drain
the vegetables. Peel and slice the ginger root into thin lengthwise sticks (toothpick size). Peel and skin the cucumber. Slice
the cucumber into thin, lengthwise sticks. Arrange the vegetables and noodles onto a platter.
Hot Pot Broth
time: 5 minutes
½ cup vinegar
finely chopped ginger
2 cubes beef flavored bouillon
4-ounce can crushed pineapples, drained
vinegar, ginger, bouillon cubes, pineapples and 8 cups of water in a hot pot or a rice cooker. Bring to a boil at medium low
heat before serving.
Dipping sauces (pages
16, 18, or 19)
Anchovy Mix, Sweet and Sour Fish Sauce, or
Sweet and Sour Hoisen
Each person starts with a large
serving plate and a bowl of dipping sauce. Dip the rice paper into a bowl of hot water until the entire paper is slightly
wet. The hot water will soften the rice paper instantly. Warning: Over soaking the rice paper will
make wrapping difficult.
Set the rice paper flat on the serving plate. Arrange a piece of lettuce in the center of the rice paper.
Place a pinch of ginger, 5 to 6 bean sprouts, a pinch of noodles, a few mint leaves, 3 to 4 cilantro leaves, a few cucumber
sticks, and a piece of optional star fruit on top of the lettuce. For easy wrapping, do not overload the rice paper with a
large amount of vegetables.
Drop a few slices of marinated beef and a piece of onion into the boiling broth. Cook the beef
and onion as needed. Allow the beef to cook for 5 seconds or until desired texture. Scoop out the cooked beef and onion. Place
them on top of the vegetables.
Wrap the ingredients eggroll style. See the illustrations and instructions for
eggroll or springroll wrapping technique on pages 28 or 32. Dip finished rolls into dipping sauce and bon appetit.