Vietnamese Steak And Vermicelli Bowl Recipes

VIETNAMESE BEEF NOODLE SALAD BOWLS

Steps:

• Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
• Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
• Prep the vegetables.
• Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
• Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• 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.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.