كنوز

Rice Noodle Salad


This refreshing salad is served as a main dish throughout Vietnam. It is distinguished with the joyful combination of colors and hot and cold tastes.
المقادير
1 7-oz. package rice noodles  
2 c. medium head lettuce  
1/2 cucumber  
2 carrots  
2 tbsp. vegetable oil  
1/2 c. roasted peanuts  
1 lb. beef sirloin tip  
1 stem lemon grass, or 1 tbsp. dried lemon grass  
1/2 onion  
1/2 tsp. sugar  
1/4 tsp. pepper  
2 tbsp. fish sauce  
1 clove garlic  
طريقه التحضير
Shred the head lettuce.
Peel and slice the cucumber.
Chop the onion, clove garlic, stem lemon grass, and roasted peanuts thinly.
Peel and shred the carrots.
Slice the beef sirloin tip thinly.
Simmer noodles. Drain and allow to cool.
Shred noodles lengthwise. Distribute noodles evenly and place into 4 small bowls.
Distribute lettuce, cucumber, and carrot evenly at each bowl.
Place a skillet with oil over high heat for 1 minute.
Sauté onion and simmer for 2 to 3 minutes. Stir from time to time.
When onion is tender, add meat to skillet and blend well.
Add lemon grass, garlic, sugar, and pepper.
When meat is well cooked, add fish sauce. Stir thoroughly.
Pour cooked meat mixture evenly into the 4 bowls.
Sprinkle each bowl with 2 tbsp. peanuts. Serve.
This salad is best served with nuoc cham.

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