Simple Way to Vietnamese Squash Recipe

Vietnamese Lemongrass Beef And Noodles

However, rather than being served on its own, soup is treated as a side dish to steamed rice and a protein entrée.

Recipe Summary Vietnamese Lemongrass Beef And Noodles

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Ingredients | Vietnamese Squash Recipe

1 (8 ounce) package rice vermicelli noodles

⅓ cup minced lemongrass

2 tablespoons soy-based liquid seasoning (such as Maggi®)

1 tablespoon dry sherry

1 tablespoon brown sugar

3 cloves garlic, minced

1 pound flank steak, thinly sliced

2 tablespoons warm water, or more as needed

2 tablespoons white sugar

½ medium lemon, juiced

¼ cup fish sauce

2 fresh red Thai chile peppers, minced

2 cloves garlic, finely minced

1 bunch Thai basil leaves, chopped, or to taste

1 bunch cilantro, chopped, or to taste

1 cup fresh bean sprouts, or to taste

Directions

Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.

Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.

Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.

Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

You can adjust the garlic and soy sauce amounts in the marinade to your taste.

You may need to make two batches of the sweetened fish sauce. It can be made ahead of time and be kept in the refrigerator for up to one week. Also, make sure to use only fresh herbs when eating this dish.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Vietnamese Squash Recipe

prep: 20 mins cook: 35 mins additional: 30 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings

TAG : Vietnamese Lemongrass Beef And Noodles

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