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. |
Servings: 4