Vietnamese Vermicelli with Grilled Beef

Author: Canadian Living

Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 8 oz top sirloin grilling steaks (1 inch/2.5 cm thick)
  • 8 oz strip loin grilling steak (1 inch/2.5 cm thick)
  • 1 tablespoon minced shallots
  • 1 tablespoon minced green onion
  • 1 clove garlic minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
Noddle Sauce:
  • 1/3 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • 2 cloves garlic minced
  • 1 teaspoon hot red pepper minced
  • 1 teaspoon jalapeño pepper minced
Vermicelli Salad:
  • 1/2 cup vegetable oil
  • 1/2 cup very thinly sliced shallots
  • 2 oz rice vermicelli
  • 2 cups shredded lettuce
  • 2 cups thinly sliced English cucumbers
  • 1/4 cup chopped fresh coriander mint or basil (or a combination)
  • 1/4 cup chopped dry roasted peanut
  • 1 green onion thinly sliced

Method

Trim fat from steak. With knife held at 45-degree angle, cut steak crosswise into 6 equal pieces. Place each between plastic wrap; with meat pounder, pound each until about 6 inches (15 cm) long, 3 inches (8 cm) wide and 1/4 inch (5 mm) thick. Place in bowl. Add minced shallot, minced garlic, granulated sugar and fish sauce; toss to coat. Let stand for 30 minutes at room temperature.

Noodle Sauce: In glass measure, whisk together lime juice, fish sauce, sugar, garlic and hot pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)

Vermicelli Salad: Meanwhile, in small skillet, heat oil over medium heat until it bubbles. Add shallots; fry until golden, about 4 minutes. With slotted spoon, remove to paper towel-lined plate. Set skillet of shallot oil aside.

In bowl, cover vermicelli with boiling water and soak until tender, about 5 minutes. Drain; rinse in cold water. Return to bowl; toss with 1 tsp (5 mL) of the reserved shallot oil.

Divide lettuce between two or three large bowls or plates. Top with cucumber, half of the coriander and the vermicelli; sprinkle with peanuts and fried shallots. Set aside.

Thread beef onto skewers; brush with 1 tbsp (15 mL) of the reserved shallot oil. Reserve remaining shallot oil for another use. Broil beef until dark and crusty, about 8 minutes. Place on top of noodles; drizzle with any pan juices. Sprinkle with green onion and remaining coriander. To eat, pour noodle sauce over vermicelli salad and toss to combine.

Nutritional facts <b>Per each of 3 servings:</b> about

  • Sodium 1253 mg
  • Protein 22 g
  • Calories 368.0
  • Total fat 17 g
  • Cholesterol 36 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vietnamese Vermicelli with Grilled Beef

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