Thinly sliced and marinated beef is delicately wrapped in a betel leaf resembling the shape of a cigar and then placed onto skewers and then grilled over flames until the leaves get charry, the skewers are glistening, juicy and fragrant. They’re served fresh and hot in rice paper rolls, otherwise you could also serve it in bowls as bún (vermicelli noodle bowls).
The key to packing flavour into this simple 15 minute pasta is in using the prawn heads and rendering them in some good quality olive oil which creates a fragrant prawn oil and becomes the base of the sauce.