Recipe collaboration with @reubenwenhao @creativelyflexitarian
Beef:
500g beef sirloin, cut into small chunks
3 tbsp Oyster Sauce
¼ cup fish sauce
3 tbsp soya sauce
1 tbsp sugar
Lemongrass - Sliced thin and fried as garnish
1 tsp black pepper
3 clove Garlic (minced or grated), marinate 15mins or more
Salad:
½ Carrot, cut into thin batons, season lightly with salt and leave it for 15mins
½ Cucumber, cut into thin batons, Season lightly with salt and leave it for 15mins
1 butterhead lettuce, wash
150g Bun (noodles), blanched
Dipping sauce (nuoc cham)
¼ cup Reduced beef stock
1/3 cup Vietnamese Fish sauce
¼ cup Rice vinegar
Juice of 1 Lime
2 clove Garlic minced
2 tbsp Sugar
1 small red Chilli chopped up
Garnish:-
¼ cup peanuts roasted.
2 tbs fried shallots
2 cups mixed herbs like shiso, Thai basil, coriander, laksa leaf, mint
INSTRUCTIONS
For the Nam pric
Mix beef stock, lime juice and sugar in a bowl, stir to dissolve the sugar. Add fish sauce, vinegar, water and chilli and garlic mix.
For the Beef
In a bowl mix beef with the rest of the marinde, mix well and let it sit at least 15 min.
Heat oil in a medium frying pan until hot, but not smoking. Quickly stir fry the beef and set aside.
To serve
In a bowel, place lettuce, carrots, cucumber and bun (noodle). Add beef.
Garnish with herbs, fried shallots, peanuts and drizzle dipping sauce.
4 янв 2024
