~Vietnamese Bun Vermicelli Recipe~

Vietnamese Bun Vermicelli Recipe

Ingredients:

Dipping Sauce:

4 tablespoons Demerara or granulated light brown sugar

3 tablespoons rice vinegar

4 tablespoons lime juice

4 tablespoons fish sauce

2 garlic cloves - minced

1 inch length ginger - minced

1 medium-hot red chile - chopped

1 hot red or green bird chile - sliced

Stir-fry:

12 ounces rice vermicelli noodles

1 pound beef skirt steak or sirloin, in thin 1/4-inch slices or you can use others ingredients such as chicken/ prawn/ crab or squid.

2 ts fish sauce

1 ts Demerara or granulated light brown sugar

3 garlic cloves - minced

3 tablespoons finely chopped lemon grass

1 head lettuce

2 ts vegetable oil

4 scallions - slivered

1 medium carrot - julienned

1 small - julienned

1 3-inch length daikon radish - julienned

3 cups Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves 

4 ts crushed roasted peanuts

4 ts fried shallots

Small handful bean sprouts or sunflower sprouts (optional)

Make the dipping Sauce:

1. 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 - more delicious)
2. 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.
3. Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
4. Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
5. 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. 
6. 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.

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