Vietnamese Beef and Rice Noodle Salad

Name: Vietnamese Beef and Rice Noodle Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 2 handfuls bean sprouts; 1 birds eye chili (or other long, skinny, red chili pepper, such as serrano); 1 small cucumber (about 6 inches long), thinly sliced then cut into matchsticks; 2 Tbsps fish sauce; 3 Tbsps fish sauce; 1 handful mint leaves, torn; 2 cloves garlic; 2 cloves garlic, peeled and crushed; 1 pinch Pinch finely ground white pepper; 237 milliliters firmly packed sliced iceberg lettuce; 3 slender lemongrass stems, inner white parts only, finely chopped; 2 Tbsps fresh lime juice (from 1 to 2 limes); 1 small white or red onion, thinly sliced; 227 grams rice vermicelli; 3 Tbsps rice vinegar; 59 milliliters chopped roasted peanuts, plus more for garnish; 1 pinch Pinch salt; 2 scallions, thinly sliced on the diagonal; 454 grams sirloin; 2 Tbsps sugar; 2 teaspoons sugar; 2 Tbsps vegetable oil; 118 milliliters water

The recipe Vietnamese Beef and Rice Noodle Salad is ready in around 30 minutes and is definitely an excellent dairy free option for lovers of Vietnamese food. This recipe makes 6 servings with 366 calories, 21g of protein, and 12g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a main course. If you have mint leaves, fish sauce, ground pepper, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Make the rice noodle salad

Ingredients you will need

Pasta

Rice

Cook the vermicelli in a large saucepan of boiling water for 5 minutes. Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Sauce Pan

Divide the rice noodles among 4 serving bowls or plates. In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce, and place on top of the vermicelli.

Ingredients you will need

Bean Sprouts

Rice Noodles

Green Onions

Cucumber

Lettuce

Mint

Equipment you will use

Bowl

In a dry wok over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.

Ingredients you will need

Peanuts

Shake

Equipment you will use

Mortar And Pestle

Wok

Sprinkle over the rice noodle mixture.Make the dipping sauce

Ingredients you will need

Dipping Sauce

Pasta

Rice

Stir together the fish sauce, rice vinegar, water, and sugar in a saucepan and place over medium heat until just before boiling.

Ingredients you will need

Rice Vinegar

Fish Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Let cool.

Add the garlic, chile, and lime juice to the dipping sauce.Wok-fry the vietnamese beef

Ingredients you will need

Dipping Sauce

Lime Juice

Garlic

Chili Pepper

Beef

Equipment you will use

Wok

Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons of the chopped lemongrass, the fish sauce, and half the garlic. Set aside for 10 minutes.

Ingredients you will need

Fish Sauce

Lemon Grass

Garlic

Beef

Equipment you will use

Bowl

Heat the oil in a wok or large skillet over medium heat. Working in two batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes.

Ingredients you will need

Lemon Grass

Garlic

Onion

Beef

Cooking Oil

Equipment you will use

Frying Pan

Wok

Transfer to a plate. Repeat with the remaining onion, lemongrass, garlic, and beef. Return the first batch of beef to the wok, season with the sugar, salt, and pepper, and stir-fry to heat through.

Ingredients you will need

Lemon Grass

Garlic

Pepper

Onion

Sugar

Beef

Salt

Equipment you will use

Wok

Serve the beef on top of the rice noodle salad and sprinkle with the remaining peanuts. Pass the dipping sauce on the side and use it to dip or drizzle.

Ingredients you will need

Dip

Peanuts

Pasta

Beef

Rice