Lemongrass Beef Vermicelli Bowls

Instructions

1. 1

   Put the water in a covered 4-litre saucepan and bring to a boil over high heat while you begin preparing the marinade. Once boiling, reduce the heat to low and keep covered until needed.

2. 2

   Peel and grate the ginger, mince the garlic, and deseed and finely chop the chili. In a bowl, mix the lemongrass paste, 1 tablespoon fish sauce, oyster sauce, 1 tablespoon sugar, ginger, 2 garlic cloves and half the chili.

3. 3

   Trim excess surface fat from the beef and slice across the grain into strips about 5 mm thick. Coat with the marinade and leave for 10 minutes while preparing the remaining ingredients.

4. 4

   During the marinating time, rinse the vegetables and herbs. Grate the carrot, thinly slice the cucumber, chop the cilantro and mint, and roughly crush the roasted peanuts. Carefully measure 100 ml hot water from the saucepan into a heatproof bowl. Stir in the remaining 2 tablespoons fish sauce, 2 tablespoons sugar, remaining garlic and chili, and lime juice until the sugar dissolves.

5. 5

   Return the remaining 2500 ml water to a gentle boil over medium-high heat. Add the dry, thin rice vermicelli and simmer for 2 minutes. Add the bean sprouts and simmer for another 2 minutes, until the noodles are just tender and the sprouts are steaming hot. Drain well, transfer to a large bowl and gently toss with 3 tablespoons dressing to loosen the noodles.

6. 6

   Heat a 30 cm frying pan over medium-high heat for 2 minutes. Add 1 teaspoon peanut oil, then one-third of the beef in a single layer, leaving excess marinade behind. Sear for 3–4 minutes, turning occasionally, until browned and the thickest strips reach 63°C/145°F on a food thermometer. Transfer to a plate.

7. 7

   Cook the remaining beef in two more batches, using 1 teaspoon oil for each batch. Reduce the heat slightly if the marinade starts to scorch. Let every batch rest for at least 3 minutes before serving.

8. 8

   Divide the noodles and cooked sprouts among four bowls. Add the carrot, cucumber, cilantro and mint, then top with the rested beef and peanuts. Spoon the remaining dressing evenly over the bowls and serve.