| Yield | |
|---|---|
| Source | Cuisine at Home, October 2008 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cuisine at Home, October 2008 |
| Prep time | 1 1⁄2 hours |
| 14 | Ounce | Rice Vermicelli Noodles |
| 4 | Tablespoon | Fish Sauce |
| 1 | Tablespoon | Vegetable Oil |
| 3 | Tablespoon | Sugar |
| 3 | Tablespoon | 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 |
1.Cook noodles according to package directions; rinse and drain and divide among 4 bowls.
2.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.
3.Prepare vegetables and herbs, and divide among 4 bowls on top of noodles.
4.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.
5.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.