170g (6 oz) dried rice vermicelli noodles
300g (10.6 oz) rump steak, trimmed, cut into 3mm-thick slices
1 small Lebanese cucumber, seeds removed, thinly sliced on the diagonal
1 small carrot, peeled, cut into strips with a julienne peeler (or grated)
1 cup bean shoots
¼ cup fish sauce
1 tbsp white vinegar
1 tbsp lime juice
2 tbsp sugar
1 long red chilli, seeded and finely chopped
2 tbsp vegetable oil
½ cup Thai basil leaves
½ cup mint leaves
½ cup crispy fried shallots*
Lemongrass marinade:
1 stalk lemongrass, white part only, bruised, sliced
1 tsp black peppercorns
3 garlic cloves
1 tbsp fish sauce
1 tsp sugar
Awesome
This was amazing. I used significantly less fish sauce in the dressing, and it was more to my personal taste.
Awesome!
Perfect!