Perfectly balanced, filling, and packed with flavour. This lemongrass beef vermicelli bowl is likely to become a household favourite. Served with a delicious nước chấm, fresh herbs, and pickled vegetables, serve this up in less than 30 minutes.
Time: 30 minutes
For the beef marinade:
350grams beef, sliced into strips
2 tbsp avocado oil plus extra for frying
1 tbsp lemon grass, minced
1 tbsp garlic, minced
1 tbsp fish sauce
1 tsp white pepper
1 tsp kosher salt For the nước chấm aka sauce
1.5 tbsp white sugar
3 tbsp fish sauce
Zest and juice of 1 lime
3 / 4 cup warm water
2 garlic cloves, minced
1 birds eye chilli, finely chopped
For the pickled vegetables:
1 cup thinly sliced carrot and radish
1 tsp kosher salt
1 tbsp white sugar
1/4 cup apple cider vinegar
1/2 cup warm water
Thai or regular basil
Roughly chopped walnuts
Vermicelli noodles, cooked according to package directions
1| In a bowl, combine all of the beef marinade ingredients. Set aside for 20 minutes. Meanwhile, to make the nước chấm, combine all ingredients and stir. Add extra fish sauce or lime to taste.
2 | For the pickled vegetables, cut radish and carrot into matchsticks or use a vegetable peeler to create long ribbons. To a jar, add in salt, sugar, and warm water to dissolve. Stir, then add in apple cider vinegar and carrot and radish.
3 | Heat approx. 2 tbsp avocado oil in a frying pan on medium-high. Add in beef, and cook, stirring often, until beef begins to brown along the edges. Remove from heat.
4 | In a shallow bowl, layer lettuce, noodles, and beef. Serve with herbs and pour over nước chấm to enjoy.