Fragrant lemongrass beef pairs with noodles, pickled veggies, and fresh herbs in a light, vibrant bowl.
# Components:
→ Noodles and Toppings
01 - 7 ounces thin rice vermicelli noodles
02 - 1 cucumber, thinly sliced
03 - 2 carrots, julienned
04 - Fresh mint leaves
05 - Fresh cilantro sprigs
06 - Fresh Thai basil leaves
07 - Chopped peanuts (optional)
→ Lemongrass Beef
08 - 14 ounces ground beef
09 - 2 stalks fresh lemongrass, finely minced or 1 tablespoon lemongrass paste
10 - 2 cloves garlic, minced
11 - 1 small shallot, chopped
12 - 1 tablespoon soy sauce
13 - 1 tablespoon fish sauce
14 - 1 teaspoon sugar
15 - 1 tablespoon vegetable oil
→ Sweet Fish Sauce Vinaigrette (Nuoc Cham)
16 - 3 tablespoons fish sauce
17 - 2 tablespoons lime juice
18 - 2 tablespoons sugar
19 - 1 clove garlic, minced
20 - 1 small chili, finely sliced (optional)
21 - 3 tablespoons water
→ Pickling Mixture
22 - Pinch of salt
23 - 1 tablespoon vinegar
24 - 1 teaspoon sugar
# Directions:
01 - Combine julienned carrots with a pinch of salt, 1 tablespoon vinegar, and 1 teaspoon sugar in a bowl. Mix well and allow to marinate while preparing the remaining components.
02 - Cook rice vermicelli noodles according to package instructions, either by soaking in hot water or boiling as necessary. Drain thoroughly and rinse under cold water to halt cooking and prevent sticking.
03 - In a small bowl, blend fish sauce, lime juice, sugar, minced garlic, chili if using, and water until fully dissolved. Set aside for serving.
04 - Heat vegetable oil in a medium skillet over medium heat. Add chopped shallot and minced garlic, sauté until translucent and fragrant. Add ground beef and minced lemongrass, cook while breaking up the meat until evenly browned. Stir in soy sauce, fish sauce, and sugar, cooking for an additional 1–2 minutes until well combined.
05 - Divide prepared noodles among four servings. Top each with lemongrass beef, quick-pickled carrots, cucumber slices, fresh mint, cilantro, Thai basil, and chopped peanuts as desired. Drizzle generously with nuoc cham vinaigrette before serving.
