Cooked - Vietnamese Lemongrass Beef Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Lemongrass Beef Noodles

3.0

400g rice vermicelli

350-400g ribeye steak, thinly sliced

1 whole carrot, shredded

1-inch chunk daikon, shredded

5 heaped tbsp sugar

125ml rice vinegar

1 tsp salt

100ml boiling water

2 garlic cloves, minced

½ white onion, minced

2 stalks lemongrass, minced

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp MSG

1 tsp brown sugar

1 tbsp white pepper

1 tbsp neutral oil

1 heaped tbsp cornflour

5 garlic cloves, minced

3 birds eye chillies, minced

2 heaped tbsp sugar

4 tbsp lime juice

Juice of 2 limes

100ml boiling water

Pinch of white pepper

Lettuce leaves

Mint leaves

Pickled carrot and daikon

Roasted peanuts, crushed

Crispy onions

Nuoc chiam

Cook rice vermicelli according to packet instructions in salted boiling water. Rinse under cold water to remove excess starch and set aside.
Dissolve the sugar and salt in the boiling water then stir through the vinegar. Add the carrot and daikon and leave to pickle while you prepare the remaining ingredients.
Mix all marinade ingredients with the beef and leave to marinate for at least 30 minutes.
Heat a little neutral oil in a wok or frying pan over high heat and flash fry the beef until cooked through and lightly caramelised around the edges.
Mix all the nuoc chiam ingredients until dissolved. Add the fish sauce, lime juice, garlic, chilli and white pepper. Taste and adjust if needed.
Build your bowl with vermicelli noodles, lettuce, herbs, pickles and lemongrass beef. Top with peanuts, crispy onions and a generous amount of nuoc chiam.
Toss everything together and get stuck in.

Course🍽️Main Course

Diets🥛Dairy-free...

Category🍜Noodles

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 2 weeks ago

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