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Ingredients

• 1 large garlic clove
• 1 fresh red chili, seeded
• 1/4 cup fresh lime juice
• 5 Tbs. fish sauce
• 3 Tbs. sugar
• 6 Tbs. water
• 2 Tbs. grated carrot
  
• 3/4 lb. dried rice vermicelli, soaked in
  warm water for 15 minutes
• 1 lb. beef chuck or flank, thinly sliced against
  the grain
• 3 lemongrass stalks, tender midsection
  only, finely minced
• 5 garlic cloves, chopped
• 1 1/2 Tbs. fish sauce
• 1/2 tsp. sugar
• Freshly ground pepper, to taste

• 4 cups finely shredded red or green-leaf lettuce
  or romaine lettuce
• 1/2 English cucumber, peeled and finely
  julienned
• 2 cups bean sprouts
• 1 carrot, peeled and finely grated
• 1/2 cup coarsely chopped fresh Thai basil
• 1/2 cup finely shredded fresh mint leaves
  
• 3 Tbs. vegetable oil, or as needed
• 1 large red onion, very thinly sliced
• 1/2 cup chopped unsalted roasted peanuts
• Fried shallots for serving (see note)

Description

This Noodle Salad Is A Signature Dish Of Vietnam. As Is The Case With Many Vietnamese Dishes, Once The Ingredients Have Been Assembled, Each Diner Mixes The Dish At The Table To His Or Her Liking.

To Make Fried Shallots, Slice Cloves Into Very Thin

Williams-Sonoma