Beef Vermicelli Noodle Salad from Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home by Helen Le

Name: Beef Vermicelli Noodle Salad from Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home by Helen Le
Total time: 25 min
Ingredients: 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain; 1 tbsp (18 g) oyster sauce (optional); 1 tbsp (10 g) minced garlic, divided; 1 tbsp (8 g) minced lemongrass; ½ tsp salt; ½ tsp black pepper; 1 tsp chicken stock powder or sugar; 3 tbsp (45 ml) vegetable oil, divided; 1 head leaf or iceberg lettuce, leaves torn into small pieces or shredded; 3 lb (1.3 kg) fresh or cooked rice vermicelli noodles, cooled; ½ cup Pickled Carrots and Daikon; ¼ cup (40 g) crispy fried shallot (hành phi; you can buy these at an Asian food store); ¼ cup (36 g) crushed roasted peanuts; Fish Sauce Dressing

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This salad (bún bò Nam Bộ) is easy to make and a refreshing summer delight. It’s a great dish for introducing someone to Vietnamese cuisine. Most of my Western

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Ingredients

1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain
1 tbsp (18 g) oyster sauce (optional)
1 tbsp (10 g) minced garlic, divided
1 tbsp (8 g) minced lemongrass
½ tsp salt
½ tsp black pepper
1 tsp chicken stock powder or sugar
3 tbsp (45 ml) vegetable oil, divided
1 head leaf or iceberg lettuce, leaves torn into small pieces or shredded
3 lb (1.3 kg) fresh or cooked rice vermicelli noodles, cooled
½ cup Pickled Carrots and Daikon
¼ cup (40 g) crispy fried shallot (hành phi; you can buy these at an Asian food store)
¼ cup (36 g) crushed roasted peanuts
Fish Sauce Dressing