Phở Cuốn (Fresh Spring Rolls)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring thinly sliced beef (or chicken) and fresh herbs wrapped in delicate rice paper rolls. Served with a savory dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice paper wrappers1 package
- Beef sirloin or flank steak1 lb
- Garlic3 cloves
- Shallots1
- Fish sauce3 tbsp
- Sugar1 tbsp
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1 cup
- Fresh Thai basil leaves1 cup
- Bean sprouts2 cups
- Cucumber1
- Carrot1
- Lime juice2 tbsp
- Chili peppers (optional)1-2
- Wateras needed
Các bước
- 1
Thinly slice the beef against the grain. Mince garlic and shallots.
- 2
Marinate beef with minced garlic, shallots, fish sauce, sugar, salt, and pepper for at least 15 minutes.
- 3
Stir-fry the marinated beef until just cooked through. Set aside to cool.
- 4
Prepare the dipping sauce (nuoc cham): In a bowl, mix fish sauce, water, sugar, and lime juice. Add minced garlic and chili peppers if using. Adjust seasoning to taste.
- 5
Prepare the vegetables: Wash and dry herbs. Julienne cucumber and carrot.
- 6
Soften one rice paper wrapper by dipping it briefly in warm water.
- 7
Lay the softened wrapper flat. Arrange a small portion of cooked beef, herbs, bean sprouts, cucumber, and carrot in the center.
- 8
Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a spring roll.
- 9
Repeat with remaining ingredients. Serve immediately with the dipping sauce.
