|Grilled Lemongrass Beef with Rice Noodles|
2 cloves garlic, chopped
2 stalks lemongrass, trimmed and thinly sliced
2 small hot chiles (Thai, Serrano, jalapeño) stemmed, seeded and chopped
1 piece fresh ginger, peeled and coarsely chopped
2 T sugar
1 tsp ground black pepper
1/2 tsp sea salt
2 T soy sauce
1/4 cup vegetable oil
2 T lime juice
1 T sesame seeds
1 1/2 pounds beef (tenderloin, sirloin, top round) sliced paper thin, across the grain
Place garlic, lemon grass, shallot, ginger, chiles, sugar, black pepper and salt in a heavy mortar and pound to a puree with a pestle. (or use a food processor) Add the fish sauce and soy sauce. Stir in sesame seeds. Add marinade to a large plastic bag and marinate for 1-2 hours in the refrigerator.
8 ounces rice noodles (vermicelli)
Prepare according to package directions–they tend to differ depending on the brand. I boil them for a few minutes, drain and place in a bowl and keep in the refrigerator. I like the texture of them after they’ve chilled for a few hours.
Lettuces leaves, left whole (Boston lettuce) or shredded red leaf or other lettuce
1 medium cucumber, peeled and thinly sliced
2-4 Thai chiles, thinly sliced
2-3 cups bean sprouts
1 bunch Thai basil, rinsed, dried and torn into sprigs
1 bunch fresh mint, rinsed, dried and torn into sprigs
1 bunch fresh cilantro, rinsed, dried, and torn into sprigs
Vietnamese Dipping Sauce
1 carrot, peeled
2 T sugar
1 clove garlic, minced
1/4 cup lime juice
1/4 cup rice vinegar
1/4 cup fish sauce
1 hot chile, cut into thin pieces
Use a vegetable peeler to cut 4 paper thin strips of carrot and then cut into thin slices. Add the rest of the ingredients.
1/2 cup finely chopped salted, roasted peanuts.
Serve by placing noodles, beef, vegetables and sauce on lettuce leaves or chopped lettuce and top with peanuts and more cilantro and the sauce.
Please try this recipe. You won’t be disappointed, I promise.