Vietnamese Beef Noodle Bowl
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: Cuisine at Home, October 2008
Category: Beef
Ingredients
14 ounces Rice Vermicelli Noodles4 tablespoons Fish Sauce
1 tablespoon Vegetable Oil
3 tablespoons Sugar
3 tablespoons Lime Juice
1 tablespoon Garlic (minced)
1 pound Sirloin Steak (trimmed)
1 cup Bean Sprouts
1 cup Cucumber (seeded, sliced into half-moons)
1 cup Carrot (cut into matchsticks, plus 2 tablespoons minced)
1⁄2 cup Mint Leaves
1⁄2 cup Cilantro
1 1⁄2 cup Hot Water
1 teaspoon Red Pepper Flakes
Directions
- Cook noodles according to package directions; rinse and drain and divide among 4 bowls.
- Combine 1 tablespoon each of fish sauce, oil, sugar, and lime juice, and garlic in a bowl, then pour over steak in a large resealable plastic bag; refrigerate for 15 minutes.
- Prepare vegetables and herbs, and divide among 4 bowls on top of noodles.
- For sauce, in a medium bowl whisk together 1 1/2 cups hot water, 2 tablespoons each of fish sauce, sugar, and lime juice, minced carrot, and 1 teaspoon red pepper flakes.
- Remove steak from marinade. Grill steak on medium-high 3 minutes per side for medium-rare, let rest 5 minutes, then thinly slice against the grain. Top each of the 4 bowls with the sliced steak and serve with sauce on the side.