Bun Bo Grilled Lemongrass Beef Noodle Salad

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From a vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend nat da brat's nuoc cham #103760 for the dressing - zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.

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Steps

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To make the marinade paste , pound the onion , garlic and lemongrass with a mortar and pestle or with a food processor until coarse.

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Add in the salt , black pepper , curry powder if desired , and fish sauce.

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Stir mixture over the beef and marinate for 1 hour or overnight if possible.

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Bring a saucepan of water to the boil , add the vermicelli noodles and cook for 3-5 minutes or until tender.

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Drain , refresh under cold water , drain again and set aside.

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Thread the meat strips onto the bamboo skewers.

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Grill till done to taste.

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To serve , place a portion of noodles in a large soup bowl.

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Then place the beef , lettuce , cucumber , bean sprouts , mint leaves , fresh coriander , carrot and 1 teaspoon crushed peanuts on top of the noodles.

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Dress the ingredients with 2 tablespoons nuoc cham , or more to taste - i use around 4 tablespoons for each serving.

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Toss the ingredients together and serve.

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Repeat the process for each serving.

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Ingredients

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rice vermicelli, beef sirloin, onion, garlic cloves, lemongrass, salt, fresh ground black pepper, curry powder, fish sauce, lettuce, cucumber, bean sprouts, fresh mint leaves, coriander, carrots, roasted peanuts