Ingredients
- Ingredients:
For the nuoc cham dipping sauce:
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
For the salad:
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.
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