Pinot Noir California


Vietnamese Beef

Vietnamese Beef


1 pound chateaubriand, sliced 1/8 inch thick by 1 inch wide and 2 inches long
3 tablespoons oyster sauce
1/2 teaspoon curry powder
1 teaspoon sugar or honey pepper
2 cloves garlic, finely minced or pressed
1 1/2 tablespoon oil
1 cup finely chopped, roasted peanuts grape leaves, blanched until pliable (soak 1/2 hour if using jarred variety in several changes of water)
1/2 cup very thinly sliced pork fat (optional)

Nuoc Cham Dipping Sauce

4 tablespoons fish sauce
1 tablespoon white rice vinegar
1 tablespoon water
1 1/2 teaspoon sugar juice and pulp of one lime
1 clove garlic, minced
two medium jalapeños, thinly sliced


Marinate the first group of ingredients, for 4 - 12 hours. Render very thin slices of pork fat, 1/2 inch wide and 2 inches long in microwave until lightly translucent. Lay underside of grape leaf facing you and place marinated beef strip in middle, topped by pork fat and scatter with peanuts. Roll up "burrito" style. Brush with oil, place on hinged wire rack and grill. Serve with nuoc cham dipping sauce and rice noodles.

Mix and adjust sweet, sour, hot balance to your liking. Serves 4 (or more as an appetizer)

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