Lemongrass Beef Vermicelli Noodle Bowl

By Sprig Originals ✓ · cooked up in Sprig

Thin-sliced sirloin marinated in lemongrass, garlic and fish sauce, then seared in two batches in a screaming-hot skillet so it browns instead of steaming. Piled over cool rice vermicelli with crisp lettuce, herbs, quick-pickled carrot, peanuts and a bowl of nuoc cham to pour over everything.

Ingredients

• 1 1/4 lb beef sirloin, trimmed
• 2 stalks fresh lemongrass, tough outer layers removed
• 4 cloves garlic, finely minced
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tsp light brown sugar
• 1 tsp toasted sesame oil
• 1/2 tsp black pepper, freshly ground
• 2 tbsp neutral oil, such as canola or grapeseed
• 1 small yellow onion, sliced 1/4 inch thick

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 1/4 cup granulated sugar
• 1/2 cup warm water
• 2 cloves garlic, grated
• 1 Thai chile, thinly sliced (optional)

• 1 large carrot, julienned or coarsely grated
• 1 cup daikon, julienned (optional)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp kosher salt

• 10 oz dried rice vermicelli (bún)
• 4 cups shredded romaine or leaf lettuce
• 1 Persian cucumber, thinly sliced
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/3 cup roasted peanuts, coarsely chopped
• 3 tbsp fried shallots (store-bought is fine)
• 1 lime, cut into wedges

Instructions

1. Freeze the sirloin for 20 to 30 minutes until firm at the edges, then slice against the grain as thinly as you can manage, about 1/8 inch. Pat the slices very dry with paper towels — surface moisture is what turns a sear into a steam.
2. Mince the lemongrass: split each stalk lengthwise, discard any dry core, then slice the pale bottom 4 to 5 inches paper-thin and chop finely until you have about 3 tablespoons. In a bowl, toss the beef with the lemongrass, garlic, fish sauce, oyster sauce, brown sugar, sesame oil and black pepper. Cover and marinate 20 minutes at room temperature (or up to 8 hours refrigerated).
3. Make the nuoc cham: stir the sugar into the warm water until dissolved, then add the fish sauce, lime juice, garlic and chile. Taste — it should be sharp, salty and clearly sweet. Set aside.
4. Make the quick pickle: toss the carrot and daikon with the rice vinegar, sugar and salt. Squeeze with your hands for 30 seconds, then let sit at least 15 minutes, tossing once or twice.
5. Bring a large pot of water to a boil. Add the vermicelli and cook 4 to 6 minutes, until fully tender with no chalky center (follow the package as a guide, but taste). Drain and rinse thoroughly under cold water, tossing with your fingers to wash off starch, then drain hard for 5 minutes so the noodles are cool and barely damp. Divide among 4 wide bowls.
6. Build the bowls: tuck shredded lettuce, cucumber, bean sprouts, mint and cilantro alongside the noodles, and add a mound of drained pickled carrot.
7. Heat a 12-inch cast-iron or heavy stainless skillet over high heat for 3 to 4 minutes, until a drop of water vanishes on contact. Add 1 tablespoon neutral oil and swirl until it just shimmers and wisps of smoke appear.
8. Add half the beef in a single uncrowded layer and do not touch it for 90 seconds — you want deep brown edges and caramelized lemongrass. Toss and cook 45 to 60 seconds more, until just cooked through, then transfer to a plate. Wipe out any burnt bits with a folded paper towel held in tongs.
9. Add the remaining tablespoon of oil, let the pan return to smoking, then sear the second batch of beef the same way. In the last 30 seconds, add the sliced onion and toss until it is streaked with color but still crisp. Return the first batch and any juices to the pan, toss for 15 seconds, and pull it off the heat.
10. Pile the hot beef and onions over the noodles. Shower with chopped peanuts and fried shallots, add a lime wedge, and serve with the nuoc cham on the side — pour 4 to 6 tablespoons over each bowl and toss everything together at the table.

Chef's tips

Nutrition (per serving, estimated)

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