Ingredients

The following ingredients have 4 Servings
  • 14 thin lemongrass stalks
  • 3 cloves garlic, finely chopped
  • 1 small red birds-eye chilli, finely chopped
  • 1/2 tbsp caster sugar
  • 1 tsp freshly ground black pepper
  • 1 tbsp fish sauce
  • 600g good-quality rump beef, thickly minced
  • *200g pork mince (see tips below)
  • vegetable oil, for grilling
  • 12 dried rice paper rounds
  • shredded carrot and cucumber
  • fresh herbs: eg. mint, coriander, Vietnamese mint, perilla leaves
  • nuoc cham dipping sauce (see <a href="http://www.goodfood.com.au/good-food/cook/recipe/crisp-rice-pancake-with-prawn-and-pork-stuffing-20150202-3pb6z.html?rand=1422833379635">rice pancake recipe</a>)
  • hoisin sauce

Instruction

  • <p><strong>Remove the tough outer leaves</strong> of the lemongrass. Take two stalks and finely chop the white part only. Trim the hard green tops from the remaining stalks and discard.</p> <p><strong>Using a mortar and pestle, </strong>pound the chopped lemongrass, garlic, chilli, sugar and pepper. Stir in the fish sauce to create a marinade.</p> <p><strong>Place the beef, </strong>pork and marinade in a mixing bowl, then knead until all ingredients have combined well. Cover and refrigerate for 1 hour.</p> <p><strong>With wet hands,</strong> divide the mixture into 12 portions and roll each into a sausage shape. Carefully thread onto each lemongrass stalk and brush with a little oil. Heat a barbecue on medium and cook, turning every few minutes, until done (about 6-8 minutes).</p> <p><strong>Serve on a platter</strong> along with the shredded vegetables, herbs and sauces. Place a bowl of warm water in the centre of the table to soften the rice paper.</p> <p><strong>Remove the beef</strong> from the lemongrass stalks, place in the middle of a softened rice paper round, and add whatever vegetables, herbs and sauces you like to create your own roll.<br> <br></p> <p><strong>HOT TIPS</strong></p> <p>• *When making the lemongrass rolls, make sure the pork mince isn't too lean - the fat adds flavour and stops the beef from drying out.</p> <p>• If you use wooden or bamboo skewers instead of lemongrass stalks, remember to soak them first for an hour so they don't burn.</p> <p>&nbsp;</p> <p><em>Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Alice Story.</em></p>