Beef noodle salad (bun bo xao

• Meat

  • 800 g Beef topside

• Produce

  • 2 Carrots
  • 4 Chillies, small
  • 2 cups Fresh bean shoots
  • 2 Garlic clove
  • 3 Lebanese cucumbers
  • 3 Lemongrass stalks
  • 5 Lettuce, leaves
  • 1 Lime
  • 1 Onion, small
  • 10 Vietnamese mint, leaves

• Condiments

  • 5 1/8 tbsp Fish sauce

• Pasta & Grains

  • 1 200 g pkt Rice vermicelli noodles, dried

• Baking & Spices

  • 1 1/2 tbsp White sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 250 ml Water

• Other

  • Nuoc cham

Found on nonnascooking.com

Description

Directions

• Combine the sliced beef and all but 1 tbsp of the lemongrass. Stand for at least 10–15 minutes, or overnight.
• Meanwhile, cook the vermicelli noodles in a large saucepan of boiling water for several minutes, stirring occasionally to separate noodles. Once the noodles can be separated completely, drain, rinse briefly with cold water and shake off the excess water. Allow the noodles to sit for at least 5 minutes. 
• To make the nuoc cham, place the water, sugar, fish sauce and lime juice in a bowl and stir until the sugar dissolves. Add the garlic and chilli, stir well and set aside.
• Heat a wok or large frying pan over high heat. Add the olive oil, then the remaining lemongrass and stir for 30 seconds. Add the onion and garlic and stir for another 30 seconds. Add the meat and stir continuously to coat in the lemongrass. Add the fish sauce. Continue to cook until the meat is just cooked through. When nearly ready, stir in the bean shoots.
• Divide the lettuce, sliced cucumber, herbs and cooked rice noodles between serving bowls. Top with the beef, then grated carrot. Spoon over a generous amount of nuoc cham and serve.