Vietnamese beef rice paper rolls

Building your own rolls at the table makes dinner a little easier on the cook. Serves 2 MARINADE

1 lemongrass stem (white part only),

thinly sliced

2 Tbsp fish sa uce

2 Tbsp lemon juice

1 small clove garlic, crushed

¼ tsp chilli flakes

TO SERVE

500g rump steak

50g vermicelli

1 carrot, peeled and cut into matchsticks ½ telegraph cucumber, peeled and cut

into matchsticks

1 cup mint leaves

6-8 rice papers (22cm)

1 Mix marinade ingredients together and marinate steak for at least half a day. 2 Grill the steak on a hot barbecue 2 minutes each side till rare. Rest for 5 minutes before slicing thinly.

3 Cover vermicelli with boiling water and leave to stand for 5 minutes, then drain. 4 Arrange the carrot, cucumber, mint, vermicelli and sliced steak on a platter to serve on the table, with a bowl of hot water for dipping the rice papers, and a bowl of dipping sauce each. 4 Dip a rice paper in to the boiling water to soften, place on a plate and place filling ingredients down the centre. Wrap the two short ends in to the middle, rolling long ways to enclose filling. Dip in the sauce below to eat.

Dipping sauce

Mix 1 ½ Tbsp caster sugar, 1 Tbsp lemon juice, 1 Tbsp fish sauce and ¼ tsp chilli flakes until sugar is dissolved.