Recipe Ingredient
- 300g fillet steak
- 2 pips garlic, minced
- 1 small stalk spring onion, chopped
- 1 tbsp lemon grass, chopped
- 1 tbsp sugar
- 2 tbsp oil
- 1 Bombay onion, sliced thinly
- 2 tbsp Nuoc Mam sauce (fish sauce)
- Noodles & assorted vegetables:
- 250g rice noodles, cooked and drained
- 100g bean sprouts, blanched
- 1 small cucumber, peeled, seeded and shredded
- 4 leaves of lettuce, shredded
- 1 handful fresh mint
- 4 pickled Chinese leek/onions, shredded
- 2 tbsp roasted peanuts, crushed
- Nuoc Cham Sauce:
- 2 tbsp sugar
- 2 tbsp lime or lemon juice
- 1/4 cup rice vinegar
- 1/4 cap Nuoc Mam (fish sauce)
- 1 small red chilli, minced
- 2 pips garlic, crushed
- 1/4 cup water
Instructions
- Cut beef into thin slices/shreds (approximately 3cm long). Mix in garlic, spring onions, lemon grass, sugar and 2 tbsp fish sauce. Marinate for 30 minutes.
- Heat oil and stir fry onions till translucent. Add the beef. Stir-fry over high heat till beef is browned, about one minute. Serve with rice noodle and assorted vegetables and Nuoc Cham sauce.
- To make Nuoc Cham sauce: Combine garlic, chilli and sugar in a mortar. Pound to a fine paste. Strain in the lime juice, vinegar, fish sauce and water. Store in airtight jar.
