Ingredients:
Sauce
- 4 tbsp brown sugar
- 3 tbsp rice vinegar
- 4 tbsp lime juice
- 4 tbsp fish sauce
- 1 tbsp garlic
- 1.5 tbsp ginger
- 1 red chile, chopped
Stir Fry
- 340g vermicelli
- 500g sirloin, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1.5 tbsp garlic
- 3 tbsp finely chopped lemon grass, tender centers only
- 1 head lettuce, loose leaf (Little Gem or Butter)
- 2 tbsp olive oil
- 4 scallions, slivered
- 1 medium carrot, julienned (about 1 cup)
- 1 small cucumber, julienned (about 1 cup)
- 1 3-inch length radish, julienned (about 1 cup)
- Mixture of cilantro sprigs, mint leaves, basil leaves and mint, about 3 cups
- 4 tbsp crushed roasted peanuts
- 4 tbsp fried shallots
Method:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.