Buttered Beef Summer Rolls - aka “Cuon thit bo chien beure”. Pineapple Dipping Sauce Recipe.
Buttered beef summer rolls - aka “Cuon thit bo chien beure”.
So, this is one of my little sister’s (@altnyc ) favorites. She loves Vietnamese summer rolls but these are harder to find in a menu anywhere (more commonly you will see shrimp or pork & shrimp summer rolls).
This dish is super fun to make. Thin cuts of beef is flash seared in front of you with butter (on a small hot plate in the center of a table) and everyone at the table gets to assemble their own rolls and eat them freshly made.
There’s a unique dip that my mom makes that it so drool worthy, “Sot thom cham goi bo”, which is basically “mam nem” without the fermented anchovy (removes a lot of that funky flavor).
The sauce instead without it is a pleasant pineapple, lemongrass, and fish dipping sauce that is sweet, a little sour/citrus’y, and a little bit fishy from the fish sauce and it’s just oh so good! The other traditional Vietnamese fish dipping sauce also used for summer rolls is, “Nuoc mam cham”, which you can use for these as well!
INGREDIENTS FOR PINEAPPLE DIPPING SAUCE
“Sot thom cham goi bo”
1 small onion - minced
1/2 cup fresh blended pineapple
2 stalks lemon grass minced (about 1/2 cup)
1/2 cup fish sauce
1 lemon (juice of one lemon)
2 tbs sugar
PREPARATION
Warm 2-3 tbs light olive oil in pan until glossy
Add onion until yellow and cooked through
Add lemongrass and cook until cooked / brown (keep stirring so lemongrass doesn’t burn)
Let cool for 5 min off burner and add remaining ingredients and mix well.