Vietnamese Vermicelli with Grilled Beef

By The Canadian Living Test Kitchen

125 people added this to their Recipe Box

This recipe makes 3 servings

Nutritional Info
Per each of 3 servings: about	-
cal	368368 cal
pro	22 g22g pro
total fat	17 g17g total fat
sat. fat	3 g3g sat. fat
carb	33 g33g carb
fibre	4 g4g fibre
chol	36 mg36mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	66 calcium
iron	2121 iron
vit A	88 vit A
vit C	2525 vit C
folate	3535 folate

More great recipes from this menu:

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.

Ingredients

8 8oz oztop sirloin grilling steak or strip loin grilling steak, (1 inch/2.5 cm thick)
1 tbsp minced shallots 1 1tbsp tbspminced shallotshallots or green onions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1 tsp fish sauce 1 1tsp tspfish sauce or soy sauce
Vermicelli Salad:
1/2 cup vegetable oil 1/2 1/2cup cupvegetable oil
1/2 cup very thinly sliced shallots 1/2 1/2cup cupvery thinly sliced shallotshallots
2 oz rice vermicelli 2 2oz ozrice vermicelli
2 cups shredded lettuce 2 2cups cupsshredded lettuce
2 cups thinly sliced English cucumber 2 2cups cupsthinly sliced English cucumber
1/4 1/4cup cupchopped fresh coriander, mint or basil (or a combination)
1/4 cup chopped dry roasted peanuts 1/4 1/4cup cupchopped dry roasted peanutdry roasted peanuts
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
Noddle Sauce:
1/3 cup fresh lime juice 1/3 1/3cup cupfresh lime juice
2 tbsp fish sauce 2 2tbsp tbspfish sauce
1 tsp granulated sugar 1 1tsp tspgranulated sugar
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp hot red peppers , minced1 1tsp tsphot red pepperhot red peppers or jalapeño peppers, minced

Preparation

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.

Additional information :

Substitutions: Pork tenderloin or chicken breast make fine alternatives to the beef. If using pork, grill until just a hint of pink remains in centre. If using chicken, cook until no longer pink inside.

Tips:
The soaked vermicelli should measure about 2 cups (500 mL).

The remaining shallot oil is delicious sprinkled over salads and vegetables or used to flavour soups.

Source : Canadian Living Magazine: May 2005