Vietnamese Grilled Beef And Basil Rolls Recipes

Steps:

• In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
• Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
• Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

Steps:

• 1. Combine the beef, garlic, 5 teaspoons fish sauce, 1 tablespoon sugar, and the pepper in a small bowl. Mix to a smooth paste with your hands, then saute' a small amount of the mixture in a nonstick skillet and taste for seasoning. Add fish sauce or sugar to the remaining mixture as necessary the mixture should be both salty and sweet. 2. Select 50 to 60 of the largest basil leaves rinse under cold running water, drain, and blot gently dry with paper towels. Place one leaf, underside up, on your work surface. Depending on the size of the leaf, mound up to 2 teaspoons of the beef mixture in the center of the leaf, then roll up the leaf, from the stem end, into a compact cylinder. Place the roll on a baking sheet, with the leaf tip tucked under, while you repeat the procedure with the remaining beef mixture and basil leaves. Thread the rolls crosswise on the skewers, 5 rolls to a skewer, making sure the place where the leaf ends cross are pierced first (see note).3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the rolls are cooked through, 2 to 4 minutes in all. The basil will be lightly browned and the rolls very hot to the touch. Serve the rolls on the skewers with the peanuts sprinkled over them (if using).Note: You can make the rolls to this point up to several hour ahead of time. If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.