Yield: 4 portions
Romaine lettuce - shredded 2 cups
Bean sprouts - 2 cups
Cucumbers - julienned 1 cup
Fresh Vietnamese mint - chopped 1/3 cup
Fresh Thai basil - chopped 1/3 cup
Dried rice vermicelli - cooked 1/2 lb.
Top sirloin of beef -1 lb.
Fresh lemon grass - minced 2 Tbsp.
Fish sauce - 1 tsp.
Soy sauce - 1 tsp.
Sugar - 1/2 tsp.
Vegetable oil - 2 Tbsp.
Garlic cloves - sliced 3
Red onion - thinly sliced 1/2
Shallots - fried 1/2 cup
Roasted peanuts - 1/2 cup
Fresh cilantro sprigs - 10
Vietnamese dipping sauce - (recipe follows)
Combine lettuce, bean sprouts, cucumbers, mint and basil; toss. Divide among 4 shallow bowls.
Top each bowl with about 2 cups noodle. Set aside.
Thinly slice beef across the grain, about 1/4-in. thick, 2-in. long. Combine beef with lemon grass, fish sauce, soy sauce and sugar in mixing bowl.
Heat oil in large, nonstick fry pan over very high heat. Add garlic and onion; stir-fry, 30 seconds. Remove beef from marinade and stir-fry until just done, 2 to 3 minutes.
Divide beef among the bowls and garnish each with shallots, peanuts and cilantro. Drizzle dipping sauce on top of each serving.
Vietnamese Dipping Sauce (Nuoc Cham)
Garlic cloves - sliced 2
Chile paste - 1 tsp.
Thai bird chile - chopped 1
Fish sauce - 1/4 cup
Hot water - 2/3 cup
Fresh lime juice with pulp - 2 Tbsp.
Sugar - 1/4 cup
Carrots, shredded - 2 Tbsp.
Place garlic, chile paste and chile in mortar. With pestle, pound into paste.
Combine with fish sauce, lime juice and sugar; stir to dissolve sugar. Place in serving container and top with carrots.