Lemongrass Cucumbers Food

THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE

Steps:

• At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
• At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
• When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
• To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
• Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
• Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
• Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.

GIN AND TONIC WITH CUCUMBERS AND LEMONGRASS

Steps:

• Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly.
• Fill the glasses with ice.
• Add the gin, and top off with tonic water.
• Garnish with a stick of lemongrass.

GIN AND TONIC WITH CUCUMBERS AND LEMONGRASS

Steps:

• Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly. Fill the glasses with ice. Add the gin, and top off with tonic water. Garnish with a stick of lemongrass.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

LEMONGRASS CUCUMBERS

Steps:

• Peel the cucumber, cut in half lengthwise and scoop out seeds. Slice diagonally 1/4" thick.
• Toss with the salt, set aside for 10 minutes, then drain.
• Toss the cucumber slices with the vinegar, oil, sugar and pepper flakes.
• Serve immediately or refrigerate and serve.
• Enjoy!