Buy all ingredients right below the recipe
Ingredients
- 400 g beef round
- 250 g rice noodles (Bun)
- 100 g mung bean sprouts
- 1 stalk lemongrass
- 2 cloves garlic
- 1 tablespoon sunflower oil
- 1 carrot
- ½ snake cucumber
- 1 handful roasted peanuts (unsalted)
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 1 bunch fresh basil
- 1 pinch salt
- 1 pinch ground black pepper
- 4 tablespoons water
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons cane sugar
- 1 red chili pepper (chopped)
Steps
- 1Cut the beef into the thinnest possible slices. Add 2 tablespoons of fish sauce, a pinch of salt, crushed garlic, finely chopped lemongrass, one tablespoon of oil, and a pinch of pepper. Mix thoroughly and let it marinate for at least 30-60 minutes.
- 2Prepare the dressing: mix water, fish sauce, lime juice, cane sugar, crushed garlic, and chopped chili until the sugar is completely dissolved.
- 3Cut the carrots and snake cucumber into thin matchsticks (julienne). Roughly chop the fresh herbs (coriander, mint, basil). Toast the peanuts in a dry pan, then crush them coarsely in a mortar or with a rolling pin.
- 4Cook the rice noodles according to the instructions on the package. Drain, rinse with cold water to prevent sticking, then just before serving, rinse once more with hot water to warm them up.
- 5Heat a pan until smoking, then quickly sear the marinated beef over high heat. Cook only until the color of the meat changes, to keep it juicy.
- 6When serving, place the rice noodles in large bowls. Pile on the fresh vegetables, mung bean sprouts, fragrant fresh herbs, and seared beef. Drizzle generously with the dressing, and finally sprinkle with toasted peanuts.
