The literal translation of the name of this dish is Beef Barbecued on a 'Steel Griddle'. The dish is usually served in restaurants, where each diner is given a very small charcoal burner, a small steel griddle and a portion of food to cook for himself at the table. At home, use an electric or ordinary frying pan (skillet), or griddle over an electric hotplate or gas burner.

Ingredients:

450 g/1 lb
2 tbsp
1 tbsp
1

To serve:
12

slice beef topside, about 2.5 cm/ 1 inch thick
vegetable oil
fish sauce
ground black pepper
onion, peeled and thinly sliced into rings

dried rice papers
vegetable Platter
few lime wedges
Nuoc Cham

Method:

1. Slice the beef thinly against the grain, then arrange in overlapping circles on a serving dish. Sprinkle with 1 tablespoon of the oil, the fish sauce and pepper to taste, then arrange the onion slices on top.

2. To serve, each diner should place a rice paper on an individual serving plate and brush the surface with water. Leave for about 1 minute until the rice paper is soft and flexible, then place a lettuce leaf, a few pieces of cucumber and a sprig each of coriander and mint on the paper.

3. Meanwhile, heat the frying pan (skillet) at the table and, When very hot, add the remaining oil. Let each person put in a few slices of beef and a slice of onion. Cook for a few seconds, then turn over and squeeze a little lime juice onto the meat.

4. Transfer the meat and onion to the top of the salad vegetables, then fold over the sides of the rice paper to enclose the food and roll up. Serve Nuoc Cham in individual bowls as a dip. Continue with the remaining ingredients until all are used up, eating the food as soon as it is cooked.

SERVES 4