The photograph above is of a similar dish that I ate at a Vietnamese restaurant. That dish also had pork meatballs. My recipe here tries to approximates the dish for grilled beef strips, sans the meatballs.
- Rice stick (banh/bun) vermicelli (round, not flat) – enough for one person
- Sliced beef (paper thin) – 5-9 slices (available at oriental supermarkets)
- Soya sauce to marinate the beef 1/2 cup of julienned carrots and cucumber
- 1/4 cup shredded lettuce
- 1/2 cup bean sprouts
- Partly-crushed peanuts
- Fish dipping sauce
- Hoisin for dipping [optional]
- Sriracha for dipping [optional]
- Chopped green onion pre-soaked in a bit of fish sauce.
- Soak the rice vermicelli in a bowl of hot water for 10 minutes.
- In the meantime, marinate the sliced beef in soya sauce.
- Set a large pot of salted water to boil to cook the noodles.
- Drain and rinse the vermicelli in cold water.
- Heat up a flat grill or frying pan on high.
- Using a fine mesh “net” with handle, immerse the vermicelli in the boiling water for 3-4 minutes, until cooked. Note that while rice stick can easily get soggy if overcooked, it also dries out very quickly. It is better to slightly overcook the noodles.
- In the meantime, grill the pieces of sliced beef, either in a oven pan over the grill, or on a skewer. Because the pieces are thin, they will cook very quickly (l-2 minutes, depending on method).
- Remove the vermicelli and shake off the excess water. Place noodles in a large soup or noodle bowl.
- Serve quickly while noodles are still warm.Arrange the vermicelli in a deep oriental-style soup bowl.
- Place the grilled beef on one half over the noodles.
- Sprinkle crushed peanuts over the beef. On the other half, arrange bean sprouts, julienned carrots, cucumbers, and lettuce.
- Reserve a few pieces (3-9) of julienned carrots for the dipping sauce.
- Make hoisin sauce as well as sriracha available, as well as a small bowl of dipping sauce. Add the reserved carrot to the sauce.
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