An, To Eat: Recipes and Stories from a Vietnamese Family Kitchen by Helene An Jacqueline An

Author:Helene An, Jacqueline An
Language: eng
Format: epub
Tags: Food*Cooking*Cuisine*Regional*Asian*Eastern Asian*Southeastern Asian*Vietnamese, Food, Cooking, Cookbook
ISBN: 9780762458363
Publisher: Running Press
Published: 2016-02-26T16:00:00+00:00

FOR THE HERB SALAD:

2 cups (about 2 ounces) butter lettuce, coarsely chopped

1 ounce Pickled Carrots

½ cup (about 3 ounces) seeded and julienned cucumber

¼ cup (about ½ bunch) chopped fresh Vietnamese perilla (tía tô) leaves

¼ cup (about ½ bunch) chopped fresh basil leaves

¼ cup (about ½ bunch) chopped fresh mint leaves

¼ cup coarsely chopped fresh Vietnamese coriander (rau răm) leaves (about ½ bunch)

3 fresh Vietnamese balm (kinh ) or lemon balm leaves, chopped

1)In a large bowl, mix together the Maggi sauce, fish sauce, soy sauce, oyster sauce, and sugar. Add the steak and 1 tablespoon of the oil, cover the bowl, and set it aside to marinate for 15 minutes.

2)Meanwhile, bring a medium pot of water to a boil over high heat. Cook the noodles according the package directions until al dente, usually about 6 minutes. Strain the noodles, rinse them in cold water, and then shake them well to remove any excess water.

3)TO MAKE THE HERB SALAD: In a large bowl, toss together the butter lettuce, carrots, cucumber, tía tô, basil, mint, coriander, and balm leaves. Set aside.

4)Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the lemongrass and chili paste and stir well. Add the marinated beef and red onion and cook for 5 minutes, stirring constantly. Serve hot on top of rice noodles and herb salad, sprinkled with peanuts, if desired.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.