225 g Steak, cut against the grain
into 3mm thick and 5cm long
125 g Rice vermicelli
2 Pickled onions, finely cut
2 Pickled gherkins, finely cut
1 Carrot, grated
1 packet Round Banh Trang rice paper
Warmed water in a bowl

Marinade
1 teaspoon lemon grass, finely minced
1 teaspoon Garlic, finely minced
15 ml Ginger wine

To Serve
1 Webb or round lettuce
A few sprigs Coriander leaves
Dipping sauce

Combine the marinade ingredients together and marinade the beef slices. Leave for 2-3 hours.
Soak the rice vermicelli. When soft, drain thoroughly. Toss the cold rice vermicelli, pickled onion, gherkin and carrot together and place on the table in a dish. Put the lettuce leaves in a dish, the coriander and mint on a flat plate, and place on the table. Put the Banh Trang on a place and place on the table. Put warm water in a bowl that is large enough for the Banh Trang to be dipped in on the table. Put either a table top barbecue or a fondue on the table and bring the marinated meat to the table for the guests to cook. If neither is available, grill the meat very quickly, or fry in a pan with a little vegetable oil. Either way the cooking time is minimal, as thinly cut meat cooks extremely quickly. Excessive cooking toughens the meat. Guests should help themselves by dipping a Banh Trang into the warm water until it becomes soft and pliable. They then place some of the vermicelli and pickle, mint and coriander and cooked pieces of beef on the Banh Trang. The mixture is then rolled up and place on a fresh piece of lettuce. The lettuce leaf is rolled around it and then dipped in the sauce.

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