Vietnamese Lemongrass Beef & Vermicelli Salad

You don’t need a passport or a takeout menu. We’ll show you how to perfect those craveable flavors in your own kitchen with this Lemongrass Beef & Vermicelli Salad. The secret is a delicate balance of big flavors. Stick around and we’ll show you how to really make this dish sing.
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RECIPE
2 teaspoons lemongrass paste or freshly grated
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
2" piece ginger peeled, grated
1 bird’s eye or Thai chili chopped
2 cloves garlic minced
1 1/2 pounds top sirloin beef
8 ounces rice vermicelli noodles
1/2 cup shredded carrots
1/2 cup thinly sliced cucumber
1/2 cup bean sprouts
3 tablespoons fresh cilantro chopped
3 tablespoons fresh mint leaves chopped
2 tablespoons crushed peanuts
For the dressing
6 tablespoons warm water
2 tablespoons fish sauce
1/2 tablespoon lime juice
2 tablespoons sugar
1/2 clove garlic minced
1/2 minced bird’s eye or Thai chili optional

In a bowl, combine the lemongrass paste, fish sauce, oyster sauce, sugar, ginger, 1 chile (some or all seeds removed, depending on your heat tolerance), and garlic.
Add meat and toss to coat. Cover and refrigerate for up to 24 hours.
In a jar or bowl, combine the dressing ingredients (warm water, fish sauce, lime juice, sugar, garlic, and chili). Shake or whisk to combine. Chill until ready to use.
Cook the rice vermicelli noodles according to the package instructions. Drain, then transfer the noodles to a large salad bowl. Add the shredded carrots, cucumber, bean sprouts, cilantro, and mint. Pour half the dressing over the noodle mixture and toss gently to coat.
Remove the meat from the refrigerator.
Heat a large skillet over medium-high heat. Add the peanut oil. When hot, add the beef and spread it out in the pan so as much of the meat is touching the surface as possible. Don’t touch it until the top of the meat is no longer pink. Flip the pieces over and continue cooking. You’re looking for a light char on each of the pieces. When done, remove from the pan.
Add your vermicelli salad to the plate. Top with stir-fried bee

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