Vietnamese Fresh Pho Rolls with Beef

2 persons

Difficulty

Ingredients

MAIN INGREDIENTS
200 - 250g	Canadian sliced beef brisket
500g	Fresh oil-free pho noodle sheets
1 small head	Lettuce (washed, separated leaves, drained)
1 small bunch	Coriander (remove roots, wash clean, prefer picking the leaves)
1 small bunch	Mint (washed, picked leaves, drained)
1 small bunch	Vietnamese balm (washed, picked leaves, drained)
1 small bunch	Perilla leaves (washed, picked leaves, drained)
FOR THE SAUCE
3-4 cloves	Garlic (peeled, minced)
1 small bulb	Shallots (small purple shallots, peeled, minced)
1 small piece (about one knuckle size)	Ginger (peeled, sliced or crushed)
2–3 tbsp	Cooking oil
SWEET AND SOUR FISH SAUCE DIP
2 tbsp	Premium fish sauce
2 tbsp	Sugar
1.5–2 tbsp	Lime juice (or lemon juice)
4 tbsp	Boiled water (cooled)
1 large clove	Garlic (finely minced or crushed)
1–2 pcs	Fresh chili (finely chopped)
3–4 tbsp	Water
1 small piece (about one knuckle size)	Ginger (peeled and finely minced or crushed)

Instructions

STEP 1 | PREPARE THE INGREDIENTS

Rice paper sheets (bánh phở): If the sheets are sticking together, gently separate each one. If they are too wide, you can cut them in half horizontally for easier rolling.
Fresh herbs: Wash all lettuce and herbs thoroughly.

STEP 2 | MAKE THE DIPPING SAUCE

Combine sugar, fish sauce, and water in a bowl. Stir well until the sugar is completely dissolved.
Add lime juice and stir again. Adjust to taste for a balanced sweet-sour-salty flavor.
Finally, add minced garlic and chili.
If you prefer a slightly thickened sauce, simmer it over heat until boiling, then lower the heat and let it reduce by ¼.

STEP 3 | SEAR THE BEEF

Heat the pan and gently sear the beef slices over low heat until the meat is no longer red. Remove and place on a paper towel-lined plate to absorb excess oil.
Once the beef starts to release fat, pour the rendered fat into a bowl, wipe the pan with a paper towel, and continue searing the remaining beef.

STEP 4 | ROLL THE PHỞ

Lay each rice sheet flat on a clean plate or surface.
Place a layer of lettuce, followed by a few herb leaves on top, spreading evenly from one end to the other.
Next, add a portion of the seared beef and spread it evenly.
Roll tightly and evenly by hand to form the roll. Repeat until all ingredients are used.
Slice into bite-sized pieces like sushi or leave as long rolls like spring rolls. Arrange on a serving plate.

Related Recipes

Foie Gras

Beef tenderloin

Beef Fillet With Foie Gras, Madeira Sauce

Red Wine

Beef

Beef Short Ribs Braised in Red Wine

Puff Pastry Sheet

Beef tenderloin

Beef Wellington

Vietnamese Fresh Pho Rolls with Beef

Ingredients

MAIN INGREDIENTS

200 - 250g

Canadian sliced beef brisket

500g

Fresh oil-free pho noodle sheets

1 small head

Lettuce (washed, separated leaves, drained)

1 small bunch

Coriander (remove roots, wash clean, prefer picking the leaves)

1 small bunch

Mint (washed, picked leaves, drained)

1 small bunch

Vietnamese balm (washed, picked leaves, drained)

1 small bunch

Perilla leaves (washed, picked leaves, drained)

FOR THE SAUCE

3-4 cloves

Garlic (peeled, minced)

1 small bulb

Shallots (small purple shallots, peeled, minced)

1 small piece (about one knuckle size)

Ginger (peeled, sliced or crushed)

2–3 tbsp

Cooking oil

SWEET AND SOUR FISH SAUCE DIP

2 tbsp

Premium fish sauce

2 tbsp

Sugar

1.5–2 tbsp

Lime juice (or lemon juice)

4 tbsp

Boiled water (cooled)

1 large clove

Garlic (finely minced or crushed)

1–2 pcs

Fresh chili (finely chopped)

3–4 tbsp

Water

1 small piece (about one knuckle size)

Ginger (peeled and finely minced or crushed)

Instructions

Step 1

Rice paper sheets (bánh phở): If the sheets are sticking together, gently separate each one. If they are too wide, you can cut them in half horizontally for easier rolling.
Fresh herbs: Wash all lettuce and herbs thoroughly.

Step 2

Combine sugar, fish sauce, and water in a bowl. Stir well until the sugar is completely dissolved.
Add lime juice and stir again. Adjust to taste for a balanced sweet-sour-salty flavor.
Finally, add minced garlic and chili.
If you prefer a slightly thickened sauce, simmer it over heat until boiling, then lower the heat and let it reduce by ¼.

Step 3

Heat the pan and gently sear the beef slices over low heat until the meat is no longer red. Remove and place on a paper towel-lined plate to absorb excess oil.
Once the beef starts to release fat, pour the rendered fat into a bowl, wipe the pan with a paper towel, and continue searing the remaining beef.

Step 4

Lay each rice sheet flat on a clean plate or surface.
Place a layer of lettuce, followed by a few herb leaves on top, spreading evenly from one end to the other.
Next, add a portion of the seared beef and spread it evenly.
Roll tightly and evenly by hand to form the roll. Repeat until all ingredients are used.
Slice into bite-sized pieces like sushi or leave as long rolls like spring rolls. Arrange on a serving plate.

Dairy & Other Fats

Dairy Ingredients

Meat

Processed meat

Seafood

Bakeries & Pastries

Groceries

Frozen Vegetables

Beverages

Vietnamese Fresh Pho Rolls with Beef

Ingredients

Instructions

Related Recipes