"Vietnamese complete dish", very good taste.250 gr rice noodles (conimex), cooked according to instructions on pack
500 gr beef, cut in 2x3cm slices, 2 mm thick
2 pieces of sereh (citronella), washed, crushed and cut in very small parts
2 toes of garlic, cut to small pieces
2 el fish sauce (Albert Heijn)
1/2 tl trassi (shrimp paste)1 tl sugar
salt
white pepper
1 onion, cut to small thin rings
50 gr unsalted roasted peanuts, crushed in mortar (vijzel)
3 el arachide oil
5 drops of sesame oil
Salad
8 leaves of lettuce, washed
1 carrot, cut to small thin rings
10cm of cucumber, cut to very thin slices
50 gr tauge
2 el fresh mint, cut to very small pieces
1 tl fresh parsley, cut to very small pieces
Sauce
3 tl sugar
2 tl wine vinegar
1 tl lemon juice
3 tl fish sauce
1 red pepper, cut to very small parts
1 toe of garlic, cut to very small parts
3 el arachide oil
5 drops of sesame oil (Albert Heijn)
Preparation
Beef
Make the marinade for the beef. Put in a bowl the sereh, garlic, fish sauce, trassi, sugar, salt and white pepper. Stir well. Add the beef and leave for at least 20min. Stir in the meantime.
Put the pan with water and salt for the noodles on the fire.
Salad
Prepare the vegetabels. Put the lettuce in a bowl. Put the carrots, cucumber and tauge each on a separate plate. Mix the mint and parsley and put them on a separate plate.
Sauce
Prepare the sauce, put the sugar in the vinegar and the lemon juice. Stir well. Add fish sauce and 9 tl water. Put pepper and garlic in mortar (vijzel) and ground well. Add this to the sauce and stir well. Add 3 el arachide oil and 5 drops of sesame oil, stir well.
Noodles
Prepare the noodles, cook them according to the instruction on the pack.
Prepare the beef
Heat the pan with 3el of arachide oil and 5 drops of sesame oil. Fruit the onion rings until glazy. Add the beef and bake at high fire for 3min. Add 5 el water and bring to taste with salt and white pepper. Put a part of the crushed peanuts on top, and garnish with parsley.
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