Ingredients
| 600g | Thinly sliced topside steak, trimmed |
| 4 | Long, crusty bread rolls |
| 1 cup | Coriander leaves |
| 4 | Lettuce leaves |
| Sliced red chillies, spring onion, and soy sauce, to serve | |
| Pickled vegetables: | |
| 2 tbsp | Sugar |
| 2 tsp | Fine salt |
| 1 | Carrot, peeled and cut into long batons |
| 1 | Cucumber, cut into batons (watery middle discarded) |
Method
| 1 | Preheat a ridged chargrill or barbeque to moderately high. Rub the steaks with some vegetable oil and season with salt and pepper. Cook for a minute on each side or until cooked to your liking. You may need to do this in several batches. Transfer to a plate, cover loosely with foil and rest for 5 minutes. |
| 2 | Divide the steaks between the 4 rolls. Top with the coriander, lettuce and pickled vegetables. Add chilli, spring onion and soy sauce to taste. |
Tips
| 1 | There are an infinite number of filling options for these tasty Vietnamese rolls. Try shop-bought crispy shallots, mayonnaise, pickled radish, pate, chilli sauce, watercress or mint leaves. |
