Vietnamese Lemongrass Beef Noodle Bowl Recipes

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• 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.

VIETNAMESE LEMONGRASS BEEF NOODLE BOWL

Steps:

• 1. For the beef Mix the marinade ingredients together and add the beef. Place in fridge and let marinate overnight.
• 2. For the mushrooms Heat the oil in a wok or saute pan. Add the Shiitake mushroom and cook until browned. Add the garlic and ginger and cook another 30 seconds. Add 1/4 cup water the soy sauce, and the sugar. let simmer 5 minutes.
• 3. Add 1/2 water to a saucepan. Add the lime juice, fish sauce and rock sugar. Cook until sugar has melted. Remove from heat and let cool. Stir in the garlic and chilis. Set aside in fridge
• 4. For the dish. Add oil to a wok or skillet. add the shallots and cook until browned. Add the beef with half the marinade discarding the rest Stir in the car stir fry 1 minutes. Add the mushrooms, carrots, bok choy and green onions. Cook 1 minutes.
• 5. Add the noodles Stir well. Add half of the dipping sauce. Remove from heat. Place into bowls. top with bean sprouts, basil, and peanuts. Serve with lime wedges to squeeze over just before eating.