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lemongrass beef and onion noodle salad bun bo

Desciption

this light and fragrant vietnamese dish can be made even faster, if you used a pre-purchased nuoc cham. i also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, i use a meat cut called "sizzling steak" from woolworths which is already in very thin steaks, so you only need to slice these up- much less to chop and very impressive looking meal! cooking time does not include marinating time.

Tags

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Nutritions

  • Carbohydrates: 807.7
  • Fats: 45.0
  • Dietary Fiber: 69.0
  • Minerals: 104.0
  • Proteins: 70.0
  • Vitamins: 33.0
  • Water: 34.0

Steps

  1. To make the dipping sauce: in a mortar
  2. Pound together the garlic and red chili with a pestle until pureed
  3. Mix in the lime juice
  4. Fish sauce
  5. Sugar and water and add the carrot
  6. Set aside
  7. Noodles: drain the noodles in a colander
  8. Then pour boiling water over them
  9. Let them sit in the hot water for about 5 minutes until tender
  10. Drain
  11. Rinse thoroughly with cold running water and drain again
  12. Set aside
  13. Salad: to make the salad
  14. In a large bowl
  15. Toss together the lettuce
  16. Cucumber
  17. Bean sprouts
  18. Carrot
  19. Basil and mint
  20. Beef and onions: in a mortar and pestle
  21. Pound together the lemongrass
  22. 3 garlic cloves and sugar until it is well combined
  23. Add fish sauce and pepper to produce a paste
  24. Add one tablespoon of the oil
  25. Mix well and add the meat
  26. Cover and set aside to marinate for at least 30 minutes
  27. Preheat a wok or deep-fry pan over medium-high heat
  28. When the pan is hot
  29. Add the remaining 2 tbs
  30. Oil and the remaining 3 garlic cloves and stir-fry until light golden brown
  31. About 30 seconds
  32. Add the onion and stir-fry until the layers separate
  33. About 30 seconds more
  34. Remove the onion and garlic from the pan
  35. Add additional oil if the pan is dry
  36. When the oil is hot
  37. Add a batch of the beef mixture and spread it over the bottom of the pan
  38. Cook until the beef is nicely seared on the bottom
  39. About 1 minute
  40. Turn the beef over and sear the other side
  41. About 1 minute more
  42. Transfer the beef and onion to a plate
  43. Fry the remaining beef mixture in batches
  44. When all of the beef is seared
  45. Return the beef and onion to the wok and toss for a few seconds to reheat if required
  46. To assemble: divide the salad and noodles evenly among 4 shallow bowls or plates
  47. Spoon one quarter of the beef-onion mixture over each salad
  48. Garnish with the peanuts and fried shallots
  49. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking
  50. And add their own nuoc cham to taste

Step 28

Total Time in Minute 40

Ingredients Count 22

cooking lemongrass beef and onion noodle salad  bun bo

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Ingredients

Garlic clove

Fresh chili pepper

Fresh lime juice

Fish sauce

Sugar

Water

Carrots

Rice vermicelli

Lettuce

English cucumber

Bean sprouts

Carrot

Thai basil

Fresh mint leaves

Flank steak

Lemongrass

Garlic cloves

Fresh ground pepper

Vegetable oil

Red onion

Unsalted dry roasted peanuts

Fried shallots

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