INGREDIENTS………………………………..
| • Beef tenderloin (fnely sliced) | 200 g |
|---|---|
| • Rice vermicelli | 500 g |
| • Herbs, lettuce | 550 g |
| • Bean sprouts | 150 g |
| • Bean sprouts | 200 g |
| • Shallots | 100 g |
| • Garlic | 5 cloves |
| • Chili | 1 |
| • Roasted peanuts | handful |
| • Tomato | 1 |
| • Salt, sugar, pepper, seasoning | enough |
| • Cooking oil | 4 tbsp |
SAUCE………………………………
| • Fish sauce | 50 ml |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
| • Water | 200 ml |
In a mixing bowl, combine
sliced beef, chopped garlic,
salt, sugar, pepper and
cooking oil together. Mix
well and let marinate for at
least 20’.
Wash and roughly chop
the fresh greens and bean
sprouts. Onions can be
sliced and soaked in cold
water in order to soften
their flavor.
Slowly brown the peeled
and sliced shallots in a little
cooking oil. Save the cooking oil for the next step.
Crush the roasted peanuts.
In a heated wok, add the
cooking oil and the rest of
the minced garlic and sauté
till fragrant. Then add the
marinated beef and stir-fry
over high heat until the
beef is cooked. Add the
tomato.
Mix fsh sauce, garlic, chili,
sugar, lime juice, seasoning
and salt. Adjust flavors to
taste.
Place some fresh greens in
a bowl, then a handful of
rice vermicelli. Top with the
stir-fried beef, fried shallots
and crushed peanuts. Pour
the dipping sauce over the
noodles as you would a
salad dressing. Stir well and
serve.