I looked at my shelf that holds my seasonings and various cooking vinegars and sauces, and my eyes paused on the bottle of fish sauce. Mmmmm, fish sauce, that salty, delicious Vietnamese condiment (that may or may not smell similar to a wet dog). Realizing I had a NY strip steak in the fridge, a meal was born. I ended up doing a beef modification of a traditional Vietnamese dish of fried pork over rice vermicelli.
8 shallots, sliced
2 garlic cloves, diced
8 oz of beef (I used a NY strip steak)
1/2 green pepper, chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of fish sauce
1/4 of a lime
1. Prepare the rice noodles according to the package instructions.
2. In a large skillet, add oil, the shallots, and garlic. Cook over medium heat until the shallots are soft.
3. Add the beef, green pepper, salt, pepper, and fish sauce. Mix well. Cook until the beef is cooked to desired temperature. Remove from heat and squeeze the lime juice over the mix.
4. Prepare the dish by putting noodles in a bowl, topping with the meat dish, garnish with cucumbers and Vietnamese hot sauce.
This dish was a perfect summer treat–substantive, but not heavy. I LOVE rice noodles. The combination of fish sauce with lime gave the meat a great flavor…it tasted as if it has marinated for hours, which it didn’t. Also, using a better cut of meat truly added to the dish. The beef was soft as butter.
Next time around, I think I’d add more veggies, perhaps some mushrooms, to fill out the meal a little more. It’s pretty heavy weighed with meat and a processed starch, so not exactly the healthiest meal on earth.