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Vietnamese Lemon Grass Beef and Noodle Salad

David Tanis
  • 60 minutes
  • Serves 4

INGREDIENTS

1 lb

Beef skirt steak or sirloin

1

1-inch length ginger

1

3-inch length daikon radish, julienned (about 1 cup)

1

Small handful Bean sprouts or sunflower sprouts

1

Bird chile, hot red or green

1

Carrot, medium

1

Cucumber, small

5

Garlic clove

3 tbsp

Lemon grass

1

head Lettuce

1

Mixture of cilantro, sprigs

4 tbsp

Peanuts, roasted

1

Red chile, medium hot

4

Scallions

4 tbsp

Shallots, fried

6 tbsp

Fish sauce, best quality such as

4 tbsp

Lime juice

12 oz

Rice vermicelli noodles

5 tbsp

Demerara or granulated light brown sugar

3 tbsp

Rice vinegar

2 tbsp

Vegetable oil