Vietnamese Vermicelli with Grilled Beef
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.
Servings: 2 to 3
Ingredients:
| Nutritional Info | |
| Per each of 3 servings: about | - |
| cal | 368 |
| pro | 22 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 33 g |
| fibre | 4 g |
| chol | 36 mg |
| sodium | 1.253 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 8% |
| vit C | 25% |
| folate | 35% |
-
8 oz (250 g) top sirloin or strip loin grilling steak (1 inch/ 2.5 cm thick)
1 tbsp (15 mL) minced shallot or green onion
1 clove garlic, minced
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) fish sauce or soy sauce
Vermicelli Salad:
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) very thinly sliced shallots
2 oz (60 g) rice vermicelli
2 cups (500 mL) shredded lettuce
2 cups (500 mL) thinly sliced English cucumber
1/4 cup (50 mL) chopped fresh coriander, mint or basil (or a combination)
1/4 cup (50 mL) chopped dry roasted peanuts
1 green onion, thinly sliced
Noodle Sauce:
1/3 cup (75 mL) fresh lime juice
2 tbsp (25 mL) fish sauce
1 tsp (5 mL) granulated sugar
2 cloves garlic, minced
1 tsp (5 mL) hot red pepper or jalapeño pepper, 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »