Vietnamese Lemongrass Beef and Noodle Salad

cooking.nytimes.com

Joan Haiden

subheading: For the Dipping Sauce:

4 tablespoons Demerara or granulated light brown sugar

3 tablespoons rice vinegar

4 tablespoons lime juice, from 2 large limes

4 tablespoons best quality fish sauce, such as Red Boat

2 garlic cloves, minced

1 1-inch length ginger, peeled and minced

1 medium-hot red chile, such as Fresno, chopped

1 hot red or green bird chile, thinly sliced

subheading: For the Stir-fry:

12 ounces rice vermicelli noodles

1 pound beef skirt steak or sirloin, in thin ¼-inch slices

2 tablespoons best quality fish sauce, such as Red Boat

1 tablespoon Demerara or granulated light brown sugar

3 garlic cloves, minced

3 tablespoons finely chopped lemon grass, tender centers only

1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated

2 tablespoons vegetable oil

4 scallions, slivered

1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)

1 small cucumber, 3-inch lengths, julienned (about 1 cup)

1 3-inch length daikon radish, julienned (about 1 cup)

Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups

4 tablespoons crushed roasted peanuts

4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)

Small handful bean sprouts or sunflower sprouts (optional)

Directions at cooking.nytimes.com

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