| 1 | * or 2 tablespoons dried lemongrass soaked in warm water for 1 hour this "fresh" vietnamese spring roll is not fried, which makes it lighter and very refreshing. |
| 2 | The filling, though herbaceous and hearty, is also light. |
| 3 | Note that the beef needs to be marinated for at least 3 hours before cooking. |
| 4 | Cut the beef into 4- by ?inch pieces. |
| 5 | Slice each piece across the grain into ?inch thick strips. |
| 6 | Remove and discard the tough outer leaves of the lemongrass. |
| 7 | Slice the tender white heart into 1-inch lengths and put them in a food processor with the shallots, garlic, chili and sugar; process into a paste. |
| 8 | Transfer the paste to a bowl and mix in the fish sauce, sesame oil and sesame seeds. |
| 9 | Add the beef slices, mix, and marinate for at least 3 hours or overnight. |
| 10 | In a medium bowl, cover the rice stick noodles with boiling water; let stand 1 minute, then drain. |
| 11 | Arrange the rice stick noodles, lettuce, cucumber strips, mint and coriander in separate piles on a platter, leaving space for the beef. |
| 12 | Refrigerate. |
| 13 | Just before serving, preheat a grilling rack over hot coals. |
| 14 | Grill the beef strips for 30 seconds on each side, just until nicely seared. |
| 15 | Or place the beef strips on the highest oven rack under a hot broiler and broil on each side until seared. |
| 16 | Arrange the beef on the platter. |
| 17 | Have a dish of dipping sauce and one or more wide bowls of warm water on the tables. |
| 18 | Each guest dips a rice paper circle into a water bowl and immediately spreads it flat on a dinner plate or a damp towel. |
| 19 | The circle will rehydrate and become pliable in a few seconds. |
| 20 | It is then ready to be filled and rolled. |
| 21 | To make a spring roll, lay a lettuce leaf on the bottom third of the moistened circle. |
| 22 | Top it with 2 or 3 slices of beef, a large tablespoon of noodles, several strips of cucumber and a few leaves of mint and coriander. |
| 23 | Fold the near edge of the paper over the filling, then roll up the paper around the filling, keeping it taut. |
| 24 | Halfway through, fold one end over to enclose the filling; then continue rolling. |
| 25 | Dip the open end of the roll into the sauce and eat it with the fingers. |
| 26 | Serves Note: to make vietnamese nuoc cham dipping sauce: grind 4 garlic cloves, 2 fresh chilis (preferably serrano) and 2 tablespoons sugar into a paste in a mortar, blender or mini food processor. |
| 27 | Stir in 6 tablespoons vietnamese fish sauce (nuoc mam), 4 tablespoons fresh lime juice and 6 to 8 tablespoons water. |
| 28 | Strain into a dipping bowl. |
| 29 | Image, jim wood, sunday, march 8, 1992 |
