Servings: 4Prep: 2 hoursTotal: 2 hours 30 minutesIngredientsfor the spicy beef:4 steaks, thinly sliced3 tablespoons soy sauce1 tablespoon fish sauce1 tablespoon honey¼ teaspoon Chinese five spice2 garlic cloves, finely chopped2 stalks of lemongrass, finely chopped1 shallot, finely chopped1 red bird's eye chili, mincedfor the fish dip sauce:100 ml white vinegar10 tablespoons cane sugar200 ml fish sauce2 garlic cloves, minced1-2 red bird's eye chilies, stemmed and minced½ large red chili (not too spicy), stemmed and mincedjuice from 1 limefor the noodle salad:400 grams thin rice noodles2 tablespoons crispy onions2 tablespoons ground peanuts½ cucumber, peeled, seeded, and thinly sliced100 grams bean sprouts300 grams mixed herbs and saladsDirections1. Prepare the beef: In a small bowl, combine the beef with the soy sauce, fish sauce, honey, five spice, garlic, lemongrass, shallot, and chili, tossing to coat. Cover and refrigerate at least 2 hours.2. Heat the oil in a large skillet over high. Working in batches, add the meat and cook, turning once, until cooked, about 4 minutes.3. Prepare the fish dip sauce: In a medium saucepan, combine the vinegar, sugar, and 400 ml water and bring to a boil. Cook for 1 to 2 minutes, until the sugar has dissolved, then cool. Stir in the garlic, chilies, and lime juice and let the sauce rest for 10 minutes before serving.4. Make the noodle salad: Submerge the noodles in water for approximately 20 minutes. Bring a large saucepan of water to a boil and cook the noodles for about 10 seconds. Drain the noodles and run under cold water.5. Divide the noodles between 4 soup bowls and top with the bean sprouts and cucumber. Add the grilled beef and sprinkle with the crispy onions and peanuts. Let your dinner guests add the herbs, salad and fish dip sauce themselves as they please.From Dirty Work: How to Turn a Garden into Vietnamese Beef Noodle Salad
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