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Ingredients

100g vermicelli rice noodles
1 long red chilli, seeded, thinly sliced
1 small Lebanese cucumber, seeds removed, thinly sliced
2 tablespoons lime juice
400g lean beef fillet steak, very finely sliced
1 garlic clove, crushed
1 tablespoon fish sauce
1 tablespoon Chinese rice wine (shaohsing)*
2 teaspoons brown sugar
1 tablespoon vegetable oil
2/3 cup fresh mint leaves
8 large soft lettuce leaves (such as butter lettuce)
Sweet chilli sauce, to serve

Method

Step 1 Place noodles in a heatproof bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft. Drain thoroughly, then toss in a bowl with chilli, cucumber and lime juice. In a separate bowl, toss beef with garlic, fish sauce, Chinese rice wine and sugar.
Step 2 Heat half the oil in a wok over high heat until smoking. Add half the beef and stir-fry for about 30 seconds to sear. Remove and repeat with remaining beef. Keep warm.
Step 3 Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely. Serve with sweet chilli sauce for dipping.

Vietnamese beef wraps

How to make Vietnamese beef wraps

Ingredients

Method