Vietnamese Topside Rolls With Pickled Vegetables Recipe

Give your next barbecue a distinctly Vietnamese flavour with these delicious rolls.

Preparation: 10 minutes, plus pickling time
Cooking: 5 minutes, plus resting time
Serves: 4


600g thinly sliced topside steak, trimmed

4 long, crusty bread rolls

1 cup coriander leaves

4 lettuce leaves

Sliced red chillies, spring onion, and soy sauce, to serve

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)


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.

Divide the steaks between the 4 rolls. Top with the coriander, lettuce and pickled vegetables. Add chilli, spring onion and soy sauce to taste.

For the pickled vegetables:

Toss all of the ingredients together well and set aside to pickle for 30 minutes. Drain before serving.