By cooking.nytimes.com

Vietnamese Lemongrass Beef and Noodle Salad

Ingredients

4 servings

4 tablespoonsdemerara sugar

or granulated light brown

3 tablespoonsrice vinegar

4 tablespoonslime juice

from 2 large limes

4 tablespoonsfish sauce

best quality, such as

2garlic cloves

minced

1 x 1 inchginger

length, peeled and minced

1red chile

medium-hot, such as fresno, chopped

1hot red chile

or green bird, thinly sliced

12 ouncesrice vermicelli noodles

1 poundbeef skirt steak

or sirloin, in thin 1/4-inch slices

2 tablespoonsfish sauce

best quality, such as

1 tablespoondemerara sugar

or granulated light brown

3garlic cloves

minced

3 tablespoonslemon grass

finely chopped, tender centers only

1 headlettuce

such as butter lettuce, or little gems, tender center leaves separated

2 tablespoonsvegetable oil

4scallions

slivered

1 cupcarrot

medium, cut in 3-inch lengths, julienned

1 cupcucumber

small, 3-inch lengths, julienned

1 cupdaikon radish

3-inch length, julienned

¾ cupcilantro sprigs

¾ cupmint leaves

¾ cupbasil leaves

¾ cupperilla leaves

small

4 tablespoonsroasted peanuts

crushed

4 tablespoonsfried shallots

available in asian groceries, or make your own using this recipe

bean sprouts

or sunflower sprouts, optional

Instructions