Viet Fajitas

What are Viet Fajitas? Obviously not the technical term for this dish but this is the term my husband coined for this dish. The Vietnamese name for this dish is: I remember when we were dating and going over to my Mom’s house for dinner. I was trying to describe this dish to him and I probably said something like it’s stir fried beef that you roll it up in rice paper along with rice noodles, lettuce, other veggies and herbs. The beef is sliced thinly across the grain and marinated in a oyster-sesame mixture. After leaving my Mom’s house, he said, you should have said they are like fajitas and I would have gotten really excited. :)

Besides pho (Vietnamese beef noodle soup), this dish must just be one my favorite Vietnamese dishes. I have many memories of crowded dinner tables…the table full of condiments and a butane powered camping stove. My Mom would stir-fry the beef right there and everyone around the table passed around ingredients. We rolled up our viet fajitas up and ate them as we rolled them at the table. BTW, my Mom even calls them Viet Fajitas now. :)

What made it even more like fajitas, my husband added his own twist to it suggesting we add peppers and onions to the stir fry. He really likes the taste of the peppers and onions but I remain true to eating them without them. We often will stir fry shrimp as well. I have to be honest, I do not usually measure when making this dish but I did the last time I made this dish as a guide for you. It’s super yummy and I hope you try them sometime!

I like to use really thin rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Be sure to cook the beef in batches to ensure even cooking.

This is how I roll these up. First thoroughly wet the rice paper and let it dry/become malleable on a plate. Add your lettuce.

Next add the rice noodles.

Add beef, green pepper, onions, a little bit of cilantro and jalapenos. Be careful not to overfill!

Fold over the sides.

Tuck in bottom of rice paper and begin rolling.

That's it!

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Viet Fajitas


Approx 2 lbs of beef (just like my Mom, I like London Broil), sliced thinly across the grain, cut into 1" x 2-3" pieces

1 1/2 tsp chopped lemongrass

3 garlic cloves, chopped

4 Tbsp oyster sauce (I prefer Lee Kum Kee brand)

2 Tbsp sesame oil

1/2 - 1 Tbsp unsalted butter for each batch of cooking

1 medium onion (cut in half and thinly sliced)

1 green bell pepper (cut into thin strips)

1 package of rice paper

1 package of rice noodles

lettuce, cilantro, sliced jalapenos (optional)


  1. Slice beef and marinate in lemongrass, garlic, oyster sauce and sesame oil. Sometimes I will marinate for an hour and when I'm pinched for time, only 15 minutes.

  2. Boil rice noodles. Drain in colander and rinse in cold water. Allow to sit in colander and dry.

  3. Heat 9 inch frying pan at medium-high heat with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in batches.

  4. Arrange on wetted rice paper with lettuce, rice noodles and your choice of cooked peppers, onions, cilantro and jalapenos. Roll up and enjoy!


  • Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.

  • Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.

  • If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.

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This was my contribution to Delicious Vietnam. Delicious Vietnam is a monthly blogging event celebrating Vietnamese cuisine created by Anh of A Food Lovers Journey and Ravenous Couple! Love what both of these bloggers created and hope you enjoyed this post! Visit Ravenous Couple to see the other posts from this month’s Delicious Vietnam.

21 Responses to “Viet Fajitas”

  1. 1
    Q — June 14, 2010 @ 5:58 am

    It’s one of our favorites too, Julie! YUMMM!! Great photos. :)


  2. 2
    Lan — June 14, 2010 @ 10:49 am

    perfect summer meal, and great addition of the peppers and onions.


  3. 3
    Gisele aka LA2LAChef — June 14, 2010 @ 1:46 pm

    Yum- have made the rice paper wrapper with shrimp dish, but never with beef- I must give this a try- soon!


  4. 4
    RJ Flamingo — June 14, 2010 @ 11:25 pm

    This looks fabulous, and I can’t wait to try it. Love the how-to photos, too. I’ve always been at a bit of a loss as to how to roll with those rice papers!


  5. 5
    Julie (thelittlekitchen) — June 14, 2010 @ 11:54 pm

    Thanks, everyone! :) Please let me know if you do try it…can’t wait to hear about it.


  6. 6
    JJulia — June 15, 2010 @ 9:35 pm

    1) Matt wants to make these now!
    2) Love the Curtis story- classic Curtis. LMAO


  7. 7
    Julie (thelittlekitchen) — June 15, 2010 @ 10:52 pm

    If you guys try it, let me know how it goes! :) You can buy the rice paper, rice noodles, lemongrass and oyster sauce at one of those Vietnamese stores in Orlando on Colonial Dr. :) And yes, very typical Curtis! 😛


  8. 8
    raina (The Garden of Yum) — June 20, 2010 @ 8:33 pm

    What a wonderful recipe. It sounds delicious. It reminds me of two of my favorites fajitas and egg rolls:)


  9. 9
    my little expat kitchen — June 21, 2010 @ 2:36 pm

    Great recipe! I love fajitas and this Vietnamese version looks amazing. I bet it’s delicious!


  10. 10
    Julie (thelittlekitchen) — June 21, 2010 @ 3:24 pm

    Thank you, Raina and Expat. :)


  11. 11
    Simply Life — June 21, 2010 @ 4:48 pm

    yum! those look great!


  12. 12
    Anonymous — June 22, 2010 @ 6:30 am

    How many servings should this make? 900 grams of beef is quite a bit for just the two of us here 😉


  13. 13
    Julie (thelittlekitchen) — June 22, 2010 @ 2:31 pm

    Hi there, yes it makes a lot, probably about 4-6 servings (or more depending on how big each person’s appetite is). I usually make 1 to 1 1/2 pounds of beef and we have a bunch leftover. Hope this helps!


  14. 14
    Felissa Elfenbein — July 1, 2010 @ 1:56 pm

    I eat a lot of Asian Food because I am allergic to Gluten so Rice is my best friend. I don’t think I have ever eaten vietnamese food before but these look like something I have had at authetic Thai restaurants. Except for the beef this looks delicious.

    Can’t wait to meet up at Bark World Expo!



  15. 15
    Jeanette — November 22, 2010 @ 6:59 pm

    The flavorings in this sound delicious. I might try this with chicken. I love rice wrappers.


    • JulieD replied: November 22nd, 2010 @ 7:47 pm

      Ooh, if you do try it with chicken, you’ll have to let me know how it goes! I’m curious!


  16. 16
    Lorelei Reibman — December 13, 2010 @ 11:10 am

    Love the blog it has been bookmarked!


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  18. 17
    Lisa — December 17, 2011 @ 3:56 pm

    Julie–I made these with what I had in the pantry; udon for rice noodles, lemon juice for lemon grass, plum sauce for oyster sauce and I cooked the beef up in sesame oil. No one will eat peppers or onions so I used unsalted roasted peanuts in the rolls for the crunch the veggies would have given. It is such a forgiving recipe! The substitutions worked fine, lunch was delicious. Thank you so much for the visual on how to fold the wrappers.


  19. 18
    Mom Foodie — February 5, 2012 @ 1:52 pm

    These look great. I have had a heck of a time finding rice wraps in my area… I feel more motivated now though :)


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