Vietnamese Lemon Grass Beef and Noodle Salad
This recipe from the New York Times perfectly captures the complex and rich flavors of Vietnamese Beef Noodle salad - especially the dressing!
Bun Bo Xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.
|
FOR THE DIPPING SAUCE:
4 tbsp granulated light brown sugar 3 tbsp rice vinegar 4 tbsp fresh lime juice 4 tbsp Red Boat fish sauce 2 garlic cloves, minced 1 1-inch length ginger, peeled and minced 1 medium-hot red chile, such as Fresno, chopped 1 hot red or green bird chile, thinly sliced FOR THE STIR-FRY: 12 oz rice vermicelli noodles 1 pound beef skirt steak or sirloin, in thin 1/4-inch slices 2 tbsp Red Boat fish sauce 1 tbsp granulated light brown sugar 3 garlic cloves, minced 3 tbsp finely chopped lemon grass, tender centers only 1 head lettuce 2 tbsp vegetable oil 4 scallions, slivered 1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup) 1 small cucumber, 3-inch lengths, julienned (about 1 cup) 1 3-inch length daikon radish, julienned (about 1 cup) 4 tbsp crushed roasted peanuts 4 tbsp fried shallots Cilantro (to garnish) |
MAKE THE DIPPING SAUCE: In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature. Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes. Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles. Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.) Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table. Serves 4. |