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Char-broiled Beef Nem Vermicelli Recipe

Name: Summer Rolls Char-Broiled Beef Nem Vermicelli Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef flank or sirloin, thinly sliced; 2 tbsp lemongrass stalks, white part finely minced; 2 tbsp shallots, finely minced; 1 tbsp garlic, minced; 2 tbsp fish sauce; 1 tbsp soy sauce (light); 1 tbsp brown sugar or palm sugar; 1 tbbsp vegetable oil; 1 tsp black pepper, freshly ground; 0.5 tsp sugar (optional, to balance); 8 each bamboo skewers (soaked 30 minutes); 0.5 cup warm water; 3 tbsp fresh lime juice (or lemon); 2 tbsp fish sauce; 2 tbsp sugar; 1 tsp garlic, minced; 1 each bird's eye chilies, minced (adjust); 1 tbsp carrot, julienned or grated (optional); 8 oz rice vermicelli (thin, dried); 4 cup hot water for soaking; 4 cup lettuce leaves, washed and torn; 0.5 cup fresh mint leaves; 0.25 cup cilantro leaves; 0.25 cup Thai basil (optional); 0.5 cup cucumber, thinly sliced; 0.5 cup bean sprouts (optional); 2 tbsp crushed roasted peanuts (garnish); 1 tbsp fried shallots (optional garnish); 1 tsp neutral oil for grill/brush; 2 each lime wedges (to serve)

Inspired by Summer Rolls

Time1h

Serves4

Make Char-broiled Beef Nem Vermicelli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Nem (char-broiled beef skewers)

1 lb beef flank or sirloin, thinly sliced

2 tbsp lemongrass stalks, white part finely minced

2 tbsp shallots, finely minced

1 tbsp Garlic, minced

2 tbsp Fish sauce

1 tbsp soy sauce (light)

1 tbsp brown sugar or palm sugar

1 tbbsp Tuscany sunflower oil

1 tsp Black pepper, freshly ground

1/2 tsp sugar (optional, to balance)

8 each bamboo skewers (soaked 30 minutes)

Nuoc Cham (dipping/ dressing)

1/2 cup warm water

3 tbsp fresh lime juice (or lemon)

2 tbsp Fish sauce

2 tbsp sugar

1 tsp Garlic, minced

1 each bird's eye chilies, minced (adjust)

1 tbsp carrot, julienned or grated (optional)

Vermicelli and greens

8 oz rice vermicelli (thin, dried)

4 cup hot water for soaking

4 cup lettuce leaves, washed and torn

1/2 cup fresh mint leaves

1/4 cup cilantro leaves

1/4 cup Thai basil (optional)

1/2 cup cucumber, thinly sliced

1/2 cup bean sprouts (optional)

2 tbsp crushed roasted peanuts (garnish)

1 tbsp fried shallots (optional garnish)

Finishing & cooking

1 tsp neutral oil for grill/brush

2 each lime wedges (to serve)

Method

Beef Nem (char-broiled beef skewers)

Prepare beef and marinade

Thinly slice the beef against the grain into strips about 1/8–1/4 inch thick and roughly 3–4 inches long. Place in a bowl. Add minced lemongrass, shallots, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, freshly ground black pepper and the optional 1/2 tsp sugar. Mix thoroughly to coat the beef. Massage the marinade into the meat for 2–3 minutes so flavors penetrate. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor but don’t exceed 8 hours).

Skewer the beef

If using small bamboo skewers, thread 2–3 strips onto each skewer, pressing them flat so they form thin patties along the skewer (this helps char and caramelize). Leave a little space at the end for handling.

Char-broil or grill

Preheat a grill or broiler to high (or use a cast-iron grill pan). Brush the grates or pan lightly with neutral oil. Place skewers on the hottest part of the grill and cook 2–3 minutes per side until nicely charred and cooked through (internal temp about 145–160°F depending on desired doneness). If broiling, place a foil-lined sheet pan under the broiler 4–6 inches from heat and broil 2–3 minutes per side. Baste once with leftover marinade (that has been boiled for safety) during cooking for extra gloss. Remove from heat and rest 2 minutes; then slide meat off skewers into bite-size pieces if desired.

Nuoc Cham (dipping/ dressing)

In a small bowl, dissolve 2 tablespoons sugar into 1/2 cup warm water. Add lime juice and fish sauce, stirring to combine. Taste and adjust balance: it should be a bright balance of salty, sweet and sour. Stir in minced garlic, minced chili, and the grated or julienned carrot. If too strong, add a splash more warm water. Chill until serving.

Vermicelli and greens

Prepare vermicelli

Place the dried rice vermicelli in a heatproof bowl. Pour 4 cups of just-boiled water over the noodles and let soak for 4–6 minutes, or until tender but still slightly firm (al dente). Drain well and rinse under cool water to stop cooking and remove excess starch. Toss lightly with a teaspoon of oil to keep strands separate and set aside.

Prepare greens and garnishes

Wash and spin or pat dry the lettuce, herbs, and bean sprouts. Tear the lettuce into bite-size pieces. Slice cucumber thinly. Toast or crush roasted peanuts if not already crushed. Have fried shallots ready if using.

Assembly & serving

Divide the prepared vermicelli among 4 bowls (about 2 oz dried vermicelli per serving). Top each bowl with a generous handful of torn lettuce, herbs (mint, cilantro, Thai basil), cucumber slices and bean sprouts. Arrange the char-broiled beef nem pieces on top. Sprinkle with crushed roasted peanuts and fried shallots. Serve nuoc cham on the side so diners can drizzle to taste (about 2–4 tablespoons per bowl). Offer lime wedges.