Bun Bo Xao
Only one place in the Triangle makes this better than this recipe.
Noodle salad
1C cucumber, julienned
2C lettuce, preferably romaine, chopped
1/3C mint, chopped
2C bean sprouts
1/3C basil, preferably thai basil, chopped
1/2lb rice vermicelli
2T peanuts, chopped
Wash and prepare all vegetables. Mix together, and then distribute evenly among the four bowls. Cook rice noodles for four or five minutes, rinse with cold water to cool. Divide evenly among the four bowls.
Vietnamese dipping sauce
2 cloves of garlic, chopped fine
1t chili paste
1/4C fish sauce
2/3C hot water
2T lime juice, with pulp
1/4C sugar
2T carrot, julienned
Combine all ingredients, serve in small bowls alongside Bun Bo Xao.
Stir-fried beef
1lb top sirlion, sliced thinly
Marinade
2T lemongrass, chopped as finely as possible
1T fish sauce
1/2t sugar
1t soy sauce
2T vegetable oil
3 cloves garlic, sliced thinly
1/2 red onion, sliced thinly
2T shallots, sliced thinly
Put the beef in the freezer for one to two hours, then remove and slice thinly. Mix remaining ingredients together, then coat sirloin with marinate. When everything else is ready, heat the oil in a wok, add the garlic onion and shallots, after 30 seconds, add the marinated beef. Cook until done. Place beef on top of salad.