Rice Vermicelli & Beef Salad Recipe
Recipe Ingredients
1 lb. thin rice vermicelli3 stalks fresh lemon grass or 3 tbsp. dried lemon grass
1 1/2 lb. lean chuck beef or top round
2 tbsp. nuoc mam
6 tbsp. cloves, chopped
3 tsp. curry powder
Freshly ground black pepper to taste
8 leaves soft lettuce, thinly shredded
1/2 c. thinly shredded mint leaves
1 sm. cucumbers, peeled, seeded & finely shredded
1 c. fresh bean sprouts
3 tbsp. peanut oil
2 sm. onions, thinly sliced
2/3 c. dry roasted unsalted peanuts, ground
Coriander leaves for garnish
Cooking Directions
To make the nuoc cham, toss carrots and daikon with 2 tablespoons sugar and let sit for 15 minutes. Meanwhile, combine garlic, chilies, 4 tablespoons sugar, lime juice, vinegar, fish sauce and 1/4 cup water in a blender or food processor and process 30 seconds. Add carrots and daikon. Refrigerate until needed.Soak noodles in warm water 15-20 minutes. Drain. Bring 4 quarts water to a boil in a large pot. Drop in noodles. With chopsticks, lift and separate strands to prevent clumping. Boil 2 minutes or until al dente. Drain in a colander and rinse with cold water. Drain thoroughly. Refrigerate until needed.
Discard outer leaves and upper half of stalk of fresh lemon grass. Cut into thin slices and finely chop or soak dried lemon grass in warm water 1 hour and finely chop. Cut beef against the grain into thin 2 x 2 inch slices. Combine with fish sauce, 1/2 the garlic, 1 teaspoon curry powder and black pepper and marinate 30 seconds.
Toss lettuce, mint, cucumber and bean sprouts in a large bowl. Divide evenly among 4 pasta bowls. Top with the cooked noodles; cover and refrigerate until ready to serve.
Heat oil in wok or large skillet. Add remaining garlic and stir fry until fragrant. Add onions, lemon grass and remaining curry powder; stir fry until onions are translucent; about 2 minutes. Add beef and stir fry over high heat until beef is browned about 1 minute. Divide beef evenly among pasta bowls. Top with peanuts and garnish with coriander leaves. Diners should season their food with nuoc cham to taste and toss everything well before eating.