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.