Fragrant lemongrass beef over rice noodles, with fresh herbs, crisp pickles, and sweet-salty vinaigrette.
# What You Need:
→ Noodles & Toppings
01 - 7 oz thin rice noodles (vermicelli)
02 - 1 cucumber, thinly sliced
03 - 2 carrots, julienned
04 - Fresh mint leaves
05 - Fresh cilantro sprigs
06 - Fresh Thai basil
07 - Chopped peanuts (optional)
→ Lemongrass Beef
08 - 14 oz ground beef
09 - 2 stalks fresh lemongrass, finely minced or 1 tablespoon lemongrass paste
10 - 2 cloves garlic, minced
11 - 1 small shallot, chopped
12 - 1 tablespoon soy sauce
13 - 1 tablespoon fish sauce
14 - 1 teaspoon sugar
15 - 1 tablespoon oil
→ Sweet Fish Sauce Vinaigrette (Nuoc Cham)
16 - 3 tablespoons fish sauce
17 - 2 tablespoons lime juice
18 - 2 tablespoons sugar
19 - 1 clove garlic, minced
20 - 1 small chili, finely sliced (optional)
21 - 3 tablespoons water
→ Pickled Carrots
22 - 2 carrots, julienned
23 - Pinch of salt
24 - 1 tablespoon vinegar
25 - 1 teaspoon sugar
# Directions:
01 - Combine julienned carrots with a pinch of salt, vinegar, and sugar in a small bowl. Allow to sit and marinate while preparing other components.
02 - Boil or soak rice noodles according to package directions until tender. Drain thoroughly and rinse with cold water to prevent sticking.
03 - Whisk together fish sauce, lime juice, sugar, minced garlic, sliced chili if using, and water until sugar dissolves completely. Set aside.
04 - Heat oil in a medium skillet over medium heat. Sauté chopped shallot and minced garlic until aromatic and softened, about 2 minutes. Add ground beef and minced lemongrass or lemongrass paste. Cook until beef is browned and cooked through. Stir in soy sauce, fish sauce, and sugar, cooking for an additional 1–2 minutes.
05 - Divide cooked rice noodles among four bowls. Top each with lemongrass beef, pickled carrots, sliced cucumber, assorted fresh herbs, and peanuts if desired. Finish by drizzling with sweet fish sauce vinaigrette.
