Vietnamese Bowl
Ingredients
- 100 g thin rice noodles
- 200 g beef steak
- 1 stalk lemon grass
- 2 cloves of garlic
- 2 ½ tbsp fish sauce
- Pepper sugar
- ½ red chili pepper
- ½ pressedlime
- ½ red onion
- ½ mini romaine lettuce
- ½ small cucumber
- ¼ radish
- 2 stalks of mint
- 40 g mung bean sprouts
- 2 tablespoons oil
- 30 g roasted peanuts
Instructions
- Prepare pasta according to package instructions.
- Pat the meat dry and cut into fine strips.
- Clean the lemongrass andchop finelythe soft inside.
- Peel and chop the garlic.
- Mix the meat strips with lemongrass, half of the garlic, 1 tablespoon fish sauce, 1 teaspoon sugar and 1⁄4 teaspoon pepper and let steep for 30 minutes.
- Chili wash, core and chopping, crushed with the rest of garlic in a mortar with 1 ½ EL fish sauce, 1 ½ EL sugars, lime juice and 3 EL stir cold water.
- Wash the mint, lettuce, cucumber, radish and sprouts and cut into strips.
- Peel the onion, cut into strips and sauté with the meat in a pan.
- Chop roughlythe nuts.
Nutritional Information
Calories: 470 kcal
