Vietnamese Steak And Vermicelli Bowl Bún Thịt Nướng Bò Recipes

VIETNAMESE STEAK AND VERMICELLI BOWL / BúN THịT NướNG Bò RECIPE

Vietnamese Steak and Vermicelli Bowl / Bún Thịt Nướng Bò Recipe image

Yield serves 2

Number Of Ingredients 14

Ingredients

salt and freshly ground pepper
1 boneless rib eye steak (or steak of choice)
oil
2-4 bundles of vermicelli
1 avocado, sliced
1 pint mini heirloom or cherry tomatoes, sliced in half
2 mini cucumbers, shredded
mixed fish sauce to taste, see below
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

Steps:

An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls.
Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.
Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using.

VIETNAMESE STEAK SANDWICHES

Vietnamese Steak Sandwiches image

Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 10m

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade

Steps:

In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

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