Vietnamese Turkey Pancakes

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Ingredients

• East End Whole Black Peppercorns – 1 tsp
• Lemongrass (Only the White Part), Sliced and Bruised – 1 stalk
• Garlic Cloves – 3 pcs
• Squid Brand Fish Sauce – 1 tsp
• Siucra Sugar – 1 tsp
• Beef Rump Steak, Trimmed, and Cut into 2mm-Thick Slices – 400g
• Wai Wai Rice Vermicelli (Red Packet) – 250g
• Small Cucumber (Seeds Removed), Sliced Thinly and Diagonally – 1 pc
• Iceberg Lettuce (Shredded) – 140g 
• Small Carrot, Peeled, and Cut into Thin Strips – 1 pc
• Thai Basil Leaves, Washed and Ready to Use – 170 g
• Mint Leaves, Washed and Ready to Use – 170 g
• KTC Sunflower Oil – 2 tsp
• Bean sprouts – 140 g
• Roasted Peanuts, Unsalted, and Loosely Chopped – 35g
• Dollee Fried Shallots – 40g>

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Method

• Step 1: Pound the Black Peppercorns, Lemongrass and Garlic into a paste by using a mortar and pestle. Stir and mix this paste well with Fish Sauce and Sugar by putting all into a large bowl. Dip the Beef Steaks into it and keep rolling so that the Steaks are well coated by the mix. Put them in a refrigerator for 30 minutes to marinate.

• Step 2: We now need to make a Lime-Chilli Dressing by combining the Chilli and Garlic into a paste using mortar and pestle. Transfer this paste to a bowl and add Fish Sauce, Lime Juice, Sugar and ¼ cup of water (60 ml) into it by whisking. Keep it aside for later use. 

• Step 3: After putting the Rice Vermicelli in a large bowl, pour boiling water over it so that it is wholly covered. Keep it immersed around 4 minutes to get the Noodles softened. Drain the hot water and refresh under cold running water. Cut the noodles using scissors, into around 8cm lengths and divide among large bowls. We now need to place Cucumber, Lettuce, Carrot, Thai Basil and Mint on top of Noodles in separate small piles. 

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