1. Slice beef across the grain into thin pieces.
2. Marinate beef and let sit for 30 minutes.
3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove
OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.
NUOC CHAM SAUCE:
1. Dissolve sugar with warm water.
2. Add fish sauce and lime juice.
3. Add garlic and chili.
4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced)
1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water).
2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary.
3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly.
For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards.
Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber and mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2582g)|
|Recipe Makes: Servings|
|Calories from Fat: 277 (15%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 0mg||0 %|
|Sodium 29058.8mg||1002 %|
|Potassium 3520.6mg||93 %|
|Total Carbohydrate 375.6g||110 %|
|Dietary Fiber 40g||160 %|
|Sugars, other 335.7g|
|Protein 31.9g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1831
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