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 1.8 lb
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oyster sauce Oyster sauce 3 ¼ tbsp
  • Photograph of Cornstarch Cornstarch 1.4 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

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