Vietnamese Vermicelli, Beef and Betel-Leaf Salad


  • 200 g vermicelli noodles
  • 200 g lean ground beef
  • 16-20 betel leaves
  • Your choice of herbs: cilantro, mint, Thai basil, Asian chives, parsley, green onion
  • 1/2 English cucumber, sliced
  • 50 g carrots, peeled and julienned
  • 1 jalapeno or chili pepper, thinly sliced
  • Prepared fried onions
  • 100 ml Saigon Gourmet Fish Sauce
  • 100 ml Saigon Gourmet Lemongrass Sauce
  • Preparation: 15 minutes
  • Cooking time: 5 minutes
  • Portions: 2

Beef and betel-leaf rolls are another Vietnamese classic. When cooked, the betel leaves release a delicate spicy aroma. The lemongrass-marinated beef provides the perfect sweet and spicy combination.


  1. Marinate the ground beef in the Lemongrass Sauce for 15 minutes.
  2. Cook the vermicelli in boiling water for 3 minutes, rinse under cold water and drain.
  3. Place 10-12 g of marinated beef in the centre of the betel leaf, roll it up, and secure with a toothpick (makes 16 to 20 beef rolls).
  4. Sear in a skillet over medium heat for 10 minutes, turning the rolls at the halfway point.
  5. Arrange all the ingredients on the vermicelli.
  6. Garnish with peppers, fried onions and Fish Sauce. Add salt and pepper to taste.


The beef rolls can be eaten alone or served as part of a vermicelli salad.