Photograph of the finished Veal Loin Rolled with Herbs

Vietnam · Thăn bê cuộn rau thơm

Veal Loin Rolled with Herbs

45 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 800 g
  • Photograph of Herbs Herbs 160 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce 72 ml
  • Photograph of Oyster sauce Oyster sauce 48 ml
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the veal tenderloin into thin slices 3 mm thick, then gently pound them to spread them out.
  2. 2 Marinate the meat with soy sauce, garlic, and pepper for 30 minutes.
  3. 3 Blanch the scallions for 10 seconds to soften them before using them as ties instead of toothpicks.
  4. 4 Place the herbs in the center of each slice of meat, then roll it up tightly and tie it with a scallion.
  5. 5 Sear for 2 minutes on each side over high heat; thin veal tenderloin will become tough and the vegetables inside will wilt if cooked for more than 5 minutes.
Start cooking