Salad/Vietnamese Beef Salad

A: 4T brown sugar
    3T rice vinegar
    4T lime juice
B: 2C water
    2t fish sauce
    1" ginger, minced
    1 red chile
    1 green chile
C: 12oz vermicelli noodles
D: 1# beef skirt, sliced to 1/4"
    1t fish sauce
    1T brown sugar
    3c garlic, minced
    3T lemon grass
E: 2T canola oil
F: 1 head lettuce
    4 green onions
    1 carrot, julienned
    1 cucumber, julienned
    3" radish, julienned
    3C cilantro, mint, basil, chopped
    4T roasted peanuts, crushed
    1/2C bean sprouts
1. Combine (A) and stir. Add (B), refrigerate (can be prepped 1 day).
2. Bring pot of water to boil, add (C) and remove from heat. Rinse with cold
    water after 6 minutes.
3. Combine (D), rubbing sauce into meat. Let stand 15 minutes.
4. Stir-fry beef in (E), using wok over high heat.
5. Assemble plates with (F): lettuce, noodles, beef, veggies, herbs, peanuts,
    sprouts. Drizzle with sauce and serve with remaining sauce.

$Id: vietnamese_beef_salad,v 1.1 2017/06/18 15:02:21 deaven Exp $

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