Beef rolls filled with egg, in the Vietnamese style

Ingredients

• 500 g of thinly sliced beef, suitable for rolling (4 pieces, approximately 15 x 10 cm each)
• 250 g of ground pork
• 250 g of raw pork mince (fresh ground pork)
• 200 g of white ham (Bierschinken)
• 4 eggs
• 12 small, round “Grenaille” potatoes, cut in half and lightly golden
• 1 can of coconut water (approximately 330 ml)
• tapioca starch
• 2 cloves of garlic
• soy sauce
• sugar
• salt
• pepper
• Beef bouillon powder
• kitchen twine (or wooden skewers)

Season the beef with 1 tablespoon of soy sauce, 2 crushed cloves of garlic, 1 tablespoon of sugar, ½ tablespoon of powdered bouillon, and pepper. Marinate for about 1 hour.

Combine the ground pork with ½ teaspoon of salt, sugar, and pepper, then mix in the raw pork mixture, working with a spoon until a smooth mixture is formed.

Cook the eggs for 10 to 12 minutes, then immediately plunge them into cold water to make it easier to peel them.

Divide the meat mixture into 4 portions. Place an egg in the center of each portion and shape the meat around it. Spread a slice of beef on top, add 2 slices of ham, and then place the meat mixture on top of the egg. Close the mixture and secure it with toothpicks.

Heat the rolls lightly in a small amount of oil paint, then add the coconut water and water, and simmer over low heat for 2 hours 30 minutes to 3 hours, adding the marinade during this time.

Mix the tapioca starch in a bowl of water.

Once the beef is tender, remove the rolls, add the ground apples, and cook for about 8 minutes. Gradually add the flour mixture to thicken the sauce. Add water if the liquid reduces too much, and adjust the seasoning as needed.

Serve with a mixture of salt, pepper, and lemon, and prepare some extra sauce to soak the bread.