1.
Preheat the grill to high. Combine
all the marinade ingredients. Add
the beef to the marinade and allow
to sit a room temperature for half
an hour. Weave the beef onto skewers.
2.
Arrange the cucumber, mint, basil
and vermicelli attractively on a platter.
Keep each ingredient separate to make
the salad more user friendly.
3.
Grill the beef until just barely
done, about one minute on each side.
Remove from the grill and reserve
on a plate.
To
Assemble
4. Lay cups of butter lettuce
onto a platter and top them with
1 1/2 tablespoons of rice noodles,
some cucumber and a few leaves of
basil and mint. Place the beef from
two skewers into each lettuce cup
and spoon some of the dipping
sauce over the beef.
Garnish each cup with a delicate branch
of cilantro.
Note:
You might consider allowing your guests
to build their own lettuce cups according
to their own taste. The various components
are striking when laid out on serving
platters, the sauce still in the mortar,
and this would assure that each lettuce
cup would be as fresh as possible
when eaten.
