Vietnamese Beef Vermicelli Noodle Salad

Hi Everyone! It has been awhile since I did a food post. I want to share with you today a recipe that is perfect for summer. Recently the weather in Los Angeles has been very hot and humid, so I thought of cooking up a dish that I would enjoy eating and not sweat more than I have to.

This noodle salad can be eaten cold or at room temperature, which means it could be a good alternative to bring for work lunches (because sometimes you just want to eat something on the go and or a microwave isn't always available).

Traditionally, thin slices of skirt steak is used for this dish but I think it wouldn't taste too bad if you used grilled chicken breasts.

Ingredients:

For the dipping sauce:

• 4 tablespoons granulated light brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice, from 1 large lime
• 4 tablespoons best quality fish sauce, I used Three Crabs brand
• 2 garlic cloves, minced  
• 1/2 cup of water

Some recipes called for red and green chile but I omitted these since I didn't want my tongue on fire.

For the Beef (or any meat of your choice): 

•  1 pound beef skirt steak or sirloin, in thin 1/4-inch slices (if you have an Asian market nearby, they sometimes sell this already sliced in packages)
• 2 tablespoons best quality fish sauce, I used Three Crabs brand
• 1 tablespoon granulated light brown sugar
• 3 garlic cloves, minced 
• 2 tablespoons of vegetable oil 

 For the noodle salad:

•  12 ounces rice vermicelli noodles (dry)
• 1 head lettuce, such as butter lettuce or Romaine
• 4 scallions, slivered
• 1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup, soak in vinegar and water)
• 1 small cucumber, 3-inch lengths, julienned (about 1 cup)
• 1 3-inch length daikon radish, julienned (about 1 cup, soak in vinegar and water)
• Mixture of cilantro sprigs, mint leaves, basil leaves about 3 cups
• 4 tablespoons crushed roasted peanuts
• 4 tablespoons fried shallots, available in Asian markets 
• Small handful bean sprout 

Instructions: 

For the beef:
Combine beef, fish sauce, sugar and garlic in a bowl. Massage seasoning into beef and let sit for 15 minutes.
Heat the oil in a pan over medium-high heat. When pan 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. (Beef can be cooked after the dipping sauce and noodles are done to maintain heat)

Make the dipping sauce:
 In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger 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.)

Cook the noodle:
Bring a large pot of water to boil. Add rice noodles and let it simmer for 5 to 8 minutes until it's soft.  then drain and rinse with cold water. Leave in colander at room temperature.

Make the salad:
Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
Top noodles with cooked beef, scallions, carrot, cucumber,daikon and bean sprouts.  Sprinkle with herbs, crushed peanuts and fried shallots.  Drizzle lightly with dipping sauce.

Bon Appetit!

This recipe might seem a bit complicated and overwhelming for those of you who are making it for the first time.  To avoid a headache, I would prepare the ingredients the night before and store them in the refrigerator until ready to use.

 Be Inspired - Lily