Bún Bò Nam Bộ (Vietnamese Beef Noodle Salad)

Ingredients

• 1 lb beef
• 1 1/2 tablespoons oyster sauce
• black pepper
• 1 tablespoon minced garlic
• cooking oil
• 1 tablespoon minced lemongrass, white parts only
• 1 tablespoon fish sauce
• 3 tablespoons lime juice ((about 1 juicy lime))
• 3 1/2 tablespoons warm water
• 1 1/2 tablespoons fish sauce
• 2-3 teaspoons sugar
• 1-2 teaspoons minced garlic
• rice vermicelli noodles, prepared according to package instructions
• lettuce or micro greens
• bean sprouts
• 1 carrot, julienned
• 1 cucumber, julienned
• cilantro, roughly chopped
• mint
• fried shallots
• roasted peanuts

Instructions

1. 1

   Slice beef thinly against the grain and marinate with oyster sauce, black pepper, garlic, for 15-20 minutes if you have time.

2. 2

   Whisk together all ingredients to make the dressing and set aside. Adjust to taste.

3. 3

   Prepare all the veggies: wash lettuce, micro greens and bean sprouts. Wash, peel and julienne carrot and cucumber. Prepare all the herbs.

4. 4

   Place noodles in serving bowls and top with veggies and herbs.

5. 5

   Place a pan over medium heat. When the pan is hot, add oil. Once the oil is hot, Add lemongrass and stir-fry for 30-40 seconds until lemongrass is fragrant and reduces in volume.

6. 6

   Increase the heat slightly and add beef to the pan in one single layer and let it cook undisturbed for 20-30 seconds. Add fish sauce and stir-fry until just cooked through. Taste and add more seasonings if needed. Work in small batches if needed to avoid crowding the pan.

7. 7

   Place the cooked beef over noodles and top with fried shallots and roasted peanuts. Drizzle dressing and serve. It is often good to start with a small amount of dressing and taste to see if you want to add more.