Vietnamese Noodle Salad with Lemongrass Beef (Bun Bo Xao)

• portioner: Yield: 2 bowls of bún bò
• aktiv tid: 10 mins
• total tid: 12 minutes

Ingredienser

8 ounces (about 250 grams) beef sirloin

1 tablespoon nước mắm (fish sauce)

1 teaspoon garlic (minced)

1 tablespoon finely sliced lemongrass (use only the tender center of white portion of the stalks)

4 ounces (110 grams) thin rice noodles, prepared according to package directions then drained and cooled

1/3 cup julienned cucumber

1/3 cup pickled carrot and radish

1 finger chili, thinly sliced (optional)

1 tablespoon peanut oil

2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)

1 tablespoons crushed roasted peanuts

2 tablespoons fried crisp shallots (available in Asian stores)

1/3 cup nước mắm pha

Vejledning

Steps to Make It

Cut the sirloin across the grain into slices less than a quarter of an inch thick. Cut each slice into strips about half an inch wide. Mix with the nước mắm (fish sauce), garlic and lemongrass.

Divide the noodles between two bowls. Top with the julienned cucumber, pickled carrot and radish and finger chili (if using).

Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about two minutes.

Divide the beef between the two bowls.

Top with fresh herbs, peanuts, and fried shallots.

Serve with nước mắm pha on the side.

Notater

Works well with chicken thighs