Vietnamese Lemongrass Beef and Noodle Salad

by becky
Created
Imported from cooking.nytimes.com

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.

Ingredients

  • 4 tablespoons Demerara or granulated light brown sugar
  • 3 tablespoons rice vinegar
  • 4 tablespoons lime juice, from 2 large limes
  • 4 tablespoons best quality fish sauce, such as Red Boat
  • 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
  • 12 ounces rice vermicelli noodles
  • 1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
  • 2 tablespoons best quality fish sauce, such as Red Boat
  • 1 tablespoon Demerara or granulated light brown sugar
  • 3 garlic cloves, minced
  • 3 tablespoons finely chopped lemon grass, tender centers only
  • 1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
  • 2 tablespoons 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)
  • Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
  • 4 tablespoons crushed roasted peanuts
  • 4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
  • Small handful bean sprouts or sunflower sprouts (optional)

Directions