Vietnamese Beef Vermicelli Bowl Food

VIETNAMESE BEEF VERMICELLI BOWL

Steps:

• Combine beef with garlic, sesame oil, salt, pepper and oyster sauce and set aside for at least 30 minutes.
• Follow package instructions to cook vermicelli noodles, then strain in a colander, rinse under cold water, and set aside at room temperature.
• (Sauce) Stir the sugar and water together to melt the sugar, then add in the garlic, lime juice, fish sauce, rice wine vinegar, chili and carrots.
• Heat sesame oil in a large skillet and stir-fry the onions til translucent, then stir-fry beef in batches until browned + cooked through.
• Divide the vermicelli noodles into each bowl and top with cucumbers, carrots, and lettuce.
• Add the cooked beef to each bowl and top with cilantro, mint, toasted peanuts and crispy shallots.
• Drizzle with the nuoc cham sauce and serve!

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.