Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

*(Banh Cuon Thit Bo Viet Nam).

1. Combine the marinade ingredients together and marinate the beef
slices. Leave for 2-3 hours. 2. Soak the rice vermicelli. When soft,
drain thoroughly. Toss the cold rice vermibelli, pickles onion, dill
pickles, and carrot together and place on the table in a dish. 2.
Prepare the dipping sauce by mixing all dipping ingredients together
and stir well. Put the lettuce leaves in a dish, the cilantro, and
mint on a flat plate, and place on thetable. Put the Banh Trang on a
plate and place on the table. 4. Put war water in a bowl that is
large enough for the Banh Trang to be dipped in on the table. Put
either a table-top barbecue or a fondue on the table and bring the
marinatedmeat to the table for the guests to cook.
If neither is available, broil th

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients

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