100g vermicelli bean thread
2 baby cos lettuces or 1 butter lettuce, separated into leaves
2 spring/green onions, julienned
1 Lebanese cucumber, seeded and julienned
1 carrot, shredded
8 slices rare roast beef slices, from the deli, roughly torn
Korean Dressing, to serve (see below)
Place vermicelli into a bowl. Pour over enough boiling water to cover. Stand for 5 min or until softened and transparent. Drain and refresh under cool running water. Drain well.
Place lettuce leaves onto plates. Divide vermicelli, spring/green onions, cucumber and carrot between lettuce leaves.
Top with roast beef slices and spoon a little Korean Dressing over each leaf. Garnish with sliced red chilli. Serve with extra Korean Dressing on the side for dipping.
Place 1/4 cup soy sauce, 1 tablespoons each rice wine vinegar, caster sugar and sesame oil, 1 teaspoon toasted sesame seeds and 1/2 teaspoon dried