Chefs' Recipes

Sunda’s beef rice-paper rolls

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.
Beef rice paper rolls

Beef rice paper rolls

Kristoffer Paulsen
8 - 10
1H 10M

“This is probably my favourite thing to eat of all time, and it’s really fun, because everyone can roll their own,” says Khanh Nguyen of Melbourne restaurant Sunda. “The dipping sauce is my grandma’s recipe but I’ve added brown butter for extra richness. It’s seriously addictive.” Start this recipe a day ahead to marinate the beef and pickle the carrot.


Marinated beef
Pickled carrots
Pineapple dipping sauce


1.For marinated beef, combine ingredients and 1 tsp salt in a bowl, cover, and refrigerate overnight to marinate.
2.For pickled carrot, combine ingredients in a container and refrigerate overnight to pickle.
3.For pineapple dipping sauce, cook butter in a small saucepan over medium-high heat until nut brown (3 minutes), then cool. Blend remaining ingredients in a blender until smooth, then gradually pour in brown butter until emulsified. Season to taste.
4.Melt half the butter in a frying pan over high heat, add half the beef and stir-fry until browned (4-5 minutes). Wipe out pan and repeat with remaining butter and beef.
5.Meanwhile, soak vermicelli in a large bowl of boiling water until tender (30 seconds). Drain well and cut into 2cm pieces.
6.Working with 1 wrapper at a time, dip wrapper into a bowl of hot water to soften (20-30 seconds; it may seem dry but it’ll continue to soften). Lay flat on a work surface, spoon vermicelli, beef, apple, cucumber, pickled carrot, lettuce, herbs and sprouts along the centre, then leave for a minute for rice paper to absorb water. Fold in ends and roll up tightly. Serve with dipping sauce topped with chilli.

Mam nem, a fermented anchovy sauce, is available from Vietnamese grocers.


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