One of the goals I wrote down for myself during the New Year was to cook new Asian dishes we love ordering at restaurants. The other night I decided to try my hand at making the cold vermicelli dish with fish sauce; boy was it tasty! My husband said if I had added all the toppings it would be exactly the way it tasted when he ordered the dish at restaurants! The toppings I put were simply carrots, cucumber, and beef (he usually orders it with pork). I omitted the bean sprouts, basil, cilantro, and crushed peanuts, so next time I’ll definitely invest in all the ingredients. Check out the recipe I used below!
- 3 Tbspn brown sugar
- 2 Tbspn rice vinegar
- 4 limes- juiced
- 3 Tbspn fish sauce
- 1/2 cup water
- 5 cloves garlic- minced
- 1 inch ginger- peeled and minced
- Crushed red pepper (or you can use actual chili peppers)
Marinade for Meat
- 3 Tbspn fish sauce
- Brown sugar
- Garlic- minced
- 1 lb Beef- thinly sliced stir fry pieces
- Vermicelli noodles- dry
- Lettuce- coarsely chopped
- Cilantro- cut but leave on whole leaves (garnish)
- Bean sprouts- washed, raw
- Basil- plucked off stems
- Cucumber- thinly sliced
- Carrots- thinly sliced
- Crushed peanuts (optional)
- Mix all ingredients for dipping sauce together, whisk until sugar has dissolved- set aside or put in fridge until dish is complete
- Boil a pot of water and cook vermicelli noodles according to package (3-5 mins); drain in colander and rinse under cold water. Let it sit until ready to serve
- While noodles are cooking, marinate your meat with brown sugar, garlic, and fish sauce
- Heat up pan over medium high heat and work with your beef in batches if you have a lot. Make sure to cook it at a high enough heat where there is no liquid. You want a good char to it.
- Layer lettuce at bottom of bowl and top with cold noodles.
- Top with beef, cucumber, carrots. Then bean sprouts, basil, and cilantro.
- Add a tablespoon of dipping sauce to the bowl then bring the rest to the table for others to serve the amount of dipping sauce they want.