Bún Bò Xào

Lemongrass Beef Noodle Salad


1-1.5 lbs beef filet, sliced
1 yellow onion, cut lengthwise 1/3 inch thick
1 T minced lemongrass
1/4 t tumaric powder
1-2 cloves garlic, minced
Vegetable oil, fish sauce, salt, sugar, pepper.
8 red or green lettuce leaves, chopped
1/2 English cucumber, cut into thin strips
1 cup bean sprout
1/2 cup mint or basil
2 T scallion oil
2 T crushed toasted peanut
2 cups sweet and sour fish sauce
1 package rice noodle (small)

Marinate beef with some salt, sugar, pepper, lemongrass, tumaric powder, oil for 15-20 minutes.
Cook rice noodle as directed in the package.
Wash and prepare the vegetables.
Make fish sauce dressing, peanut, scallion oil.

Heat oil and add garlic to stir-fry until fragrant over medium high heat. Season with fish sauce to taste. Depend on how you like your onion cooked, you can add from the beginning or when the beef is partially cooked or you can stir-fry it seperately and mix in later.

Serve with rice noodle, vegetables and sweet and sour fish sauce.