Vietnamese Lemongrass Beef Noodle Salad

This Vietnamese Lemongrass Beef Noodle Salad is a delightful and refreshing dish that combines the bold flavors of lemongrass-marinated beef with the freshness of herbs and vegetables. It's a taste of joy and love in every bite, perfect for a light and satisfying meal.

Ingredients:

• 8 oz rice vermicelli noodles
• 1 lb beef sirloin or flank steak, thinly sliced
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 1 red chili pepper, thinly sliced adjust to taste
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup unsalted peanuts, chopped
• Lime wedges, for serving
• Fish sauce, for dressing

Instructions:

Cook the rice vermicelli noodles according to package instructions

Drain and set aside

In a bowl, combine the minced lemongrass, minced garlic, and sliced chili pepper

Marinate the sliced beef in this mixture for about 30 minutes

Heat a grill or grill pan over medium-high heat

Grill the marinated beef slices for 2-3 minutes on each side, or until they are cooked to your desired level of doneness

Remove from the grill and set aside

To assemble the salad, divide the cooked noodles among serving plates

Top with grilled beef slices, julienned cucumber, julienned carrot, bean sprouts, mint leaves, and cilantro leaves

Sprinkle chopped peanuts over the top of each salad

Serve the Vietnamese Lemongrass Beef Noodle Salad with lime wedges and fish sauce for dressing on the side

Enjoy this taste of joy and love!