Vietnamese Lemongrass Grilled Beef Wrap - How to Make and Eat

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and easier to find.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides a natural sweetness with fewer calories.

rice paper

🥗Healthier: lettuce leaves

💰Cheaper: tortillas

Lettuce is low-calorie and adds crunch.

Trim the bottoms of the lemongrass and chop into large pieces.

Place chopped lemongrass into a one-gallon bag.

Mince garlic and add to the bag.

Add 1/4 cup fish sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons vegetable oil, and 1 teaspoon sesame oil to the bag.

Seal the bag and shake to mix the marinade.

Add 4 pounds of flank short rib to the bag and coat with marinade, then refrigerate for 30 minutes.

Prepare dipping sauce by dissolving 1/4 cup sugar in 1/2 cup warm boiled water.

Add 1/4 cup lime juice, 3 tablespoons fish sauce, and 1 minced clove of garlic to the dipping sauce.

Add chili flakes to the dipping sauce to taste.

Add 1/4 to 1/2 cup water to the instant pot before adding the marinated beef.

Seal the instant pot and cook on high pressure for 5 minutes.

After cooking, use a torch to add color to the beef pieces.

Prepare the wrap by laying down lettuce, carrots, cucumber, and herbs on a plate.

Add cooked vermicelli noodles and grilled beef on top.

Serve with dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens