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Vietnamese topside rolls with pickled vegetables

Vietnamese topside rolls with pickled vegetables
Prep time10 min
Cook time5 min
Total time15 min
Servings4
01

Ingredients

  • 600 g thinly sliced topside steak, trimmed
  • 4 long, crusty bread rolls
  • 1 cup coriander leaves
  • 4 lettuce leaves

Pickled vegetables:

  • 2 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 2 tsp fine salt
  • 1 carrot, peeled and cut into long batons
  • 1 cucumber, cut into batons (watery middle discarded)
02

Step-by-step method

  1. 01
    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. 02
    Divide the steaks between the 4 rolls. Top with the coriander, lettuce and pickled vegetables. Add chilli, spring onion and soy sauce to taste.
  3. 03
    For the pickled vegetables: Toss all of the ingredients together well and set aside to pickle for 30 minutes. Drain before serving.
03

Chef's tips

  • 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.