Description
From a vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend nat da brat's nuoc cham #103760 for the dressing – zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.
Ingredients
- Rice Vermicelli
- Beef Sirloin
- Onion
- Garlic Cloves
- Lemongrass
- Salt
- Fresh Ground Black Pepper
- Curry Powder
- Fish Sauce
- Lettuce
- Cucumber
- Bean Sprouts
- Fresh Mint Leaves
- Coriander
- Carrots
- Roasted Peanuts
Instructions
- To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse
- Add in the salt, black pepper, curry powder if desired, and fish sauce
- Stir mixture over the beef and marinate for 1 hour or overnight if possible
- Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender
- Drain, refresh under cold water, drain again and set aside
- Thread the meat strips onto the bamboo skewers
- Grill till done to taste
- To serve, place a portion of noodles in a large soup bowl
- Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles
- Dress the ingredients with 2 tablespoons nuoc cham, or more to taste – i use around 4 tablespoons for each serving
- Toss the ingredients together and serve
- Repeat the process for each serving