12983 Serves 8 Wed Aug 06 08:15:48 -0700 2008 Tue Feb 03 03:38:19 -0800 2009 Licensed http://www.chow.com/recipes/12983 Tue, 03 Feb 2009 11:38:19 GMT These morsels of marinated beef, studded with sesame seeds and wrapped with herbs in soft rice paper, are extremely popular. The flavors are typically Vietnamese, with the mint and cilantro providing a fresh, herbal finish. The beef is best cooked over coals but can be broiled as well. If you live near a community with Vietnamese markets, you may be able to find fresh rice papers, which are traditionally served with this dish.

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Combine the garlic, sugar, and shallots in a food processor and pulse to form a paste. Add the fish sauce, sesame seeds, pepper, sesame oil, and lemongrass and pulse briefly to combine.

Pour the marinade over the beef slices in a resealable plastic bag and marinate for 1 hour.

Thread the beef strips onto metal skewers or use a fine-mesh grid to grill the beef slices over medium-hot coals or under a broiler, 2 minutes per side. Allow to cool to room temperature.

Soften the rice papers by dipping them in warm water or by swirling wetted fingers over the surface of the paper.

When softened, place 1½ ounces [45 g] of the beef on a rice paper along with several leaves of mint and cilantro. Roll into a cylinder and trim the ends for a neat appearance. Serve 2 rolls per person with the nuoc leo sauce on the side.

]]> http://www.chow.com Arthur L. Meyer 50 Main 4 garlic cloves, minced

]]> 1 tablespoon [15 mL] sugar

]]> 3 shallots, minced

]]> 1 tablespoon [15 mL] fish sauce (nuoc mam)

]]> 1 tablespoon [15 mL] sesame seeds

]]> ¼ teaspoon [1 mL] freshly ground pepper

]]> 1 tablespoon [15 mL] sesame oil

]]> 2 stalks lemongrass, sliced very thin and minced very fine

]]> 1½ pounds [675 g] ribeye steak, cut into ¼-inch [6-mm] slices

]]> 16 small (6½ inches [16 cm] in diameter) dried rice papers

]]> Fresh mint and cilantro leaves

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