Serves: around 24 wraps
Total Time: 30 min
|4 oz||Rice Vermicelli||125 g|
|2 tbsp||Rice Wine Vinegar||30 mL|
|2||Cloves Of Garlic|
|1||Fresh Red Chile|
|1 tbsp||Light Brown Sugar||15 mL|
|3 tbsp||Fish Sauce||45 mL|
|9 oz||2 Strip Loin Steaks||250 g|
|A Few Sprigs Of Fresh Basil|
|A Few Sprigs Of Fresh Mint|
|2||Boston Or Bibb Lettuces|
|Per serving (1 wrap)|
|Total fat||1 g|
|Sat fat||0.5 g|
Place a grill pan on a high heat and bring a medium-sized saucepan of salted water to boil.
Snap the vermicelli into three and add to the pan of boiling water. Cover, turn off the heat and leave for 10 minutes.
Meanwhile, peel and slice the carrots into matchsticks.
When the vermicelli are done, drain and toss in a bowl with the carrots and rice wine vinegar.
To make the dressing, peel and finely grate one of the garlic cloves into a small bowl then seed, thinly slice and add the chile.
Squeeze in the juice from 3 limes. Add the sugar and fish sauce and whisk until the sugar dissolves, then pour most of the dressing over the noodles.
Season the steaks with sea salt and black pepper, then cook on the hot grill pan for 4 minutes for medium-rare, or a minute longer for well done, turning halfway.
Remove to a cutting board. Cut the remaining garlic clove in half and rub cut-side down on the hot steaks. Slice the steaks at an angle into 1 inch (2.5 cm) thick strips.
Pick the basil and mint leaves, roll them up and thinly shred them.
Snap off and discard the tatty outer leaves from the lettuces and wash the inner leaves, taking care to leave them whole.
Spin dry, then lay them out on a tray ready to assemble the wraps.
Place a pinch of the vermicelli into each lettuce cup, top with a slice of steak, drizzle with a little dressing and top with the chopped herbs. Cut the remaining lime into wedges and serve alongside for squeezing over.
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