Lemongrass Beef or Pork Rice Noodle Bowl (Bun Thit Nuong)

ingredients
all
Lemongrass
trimmed, rough chopped and mince in food processor
Shallot
thin sliced
Garlic
minced
Fish sauce
Hoisin sauce
Hanger Steak or Pork
sliced about 1/8’ in thick (aim for bigger slabs if grilling)
Rice vermicelli
Sugar
Daikon
thin julienne
Carrot
thin julienne
Salt
White distilled vinegar
Fish sauce
Brown sugar
Lime juice
Water
Lettuce
Optional
Crushed peanuts
Fried shallots
Cucumber
Thai basil
Cilantro
Mint
Bean sprouts
For the Beef
1
Combine all marinade ingredients in a blender and puree. Add to the meat and let sit for at least an hour to overnight in refrigeration. 30 minutes prior to grilling, pull out the meat and let it get up to room temp.
For the Vermicelli
2
Bring large pot of water to boil, add the rice noodles and stir. Rice noodles don’t take long to cook, about 2-4 minutes. Taste a noodle and if it’s plump and bouncy, drain noodles and rinse thoroughly with cold water.
For the Pickled Daikon and Carrots
3
In a large bowl, combine daikon, carrots and sprinkle with 2 parts sugar and 1 part salt. Toss to combine and let sit for about 10 minutes. After, start kneading the veggies, they should soften and water should start leaching out. Once you can bend the carrots and daikon without breaking, put them in a colander and rinse with cold water, pressing them afterwards to drain extra water.
4
Dissolve 2 parts vinegar, 1 part water and 1 part sugar and mix with daikon and carrots. This is best after it’s been sitting in its pickling brine for at least overnight. If you want to serve this right away, instead of the 1 part water, add ice, this will further crisp the pickles since they won’t have time to marinate.
For the Nuoc Cham
5
Toss all ingredients in a bowl and whisk together. Taste to make sure it’s balance between sweet, sour and umami from the fish sauce. Optional: Add garlic, chilies or sambal to taste.
To Assemble
6
Build layers or sections with: Lettuce (if using), noodles, herbs, pickles, sprouts and grilled meat. Serve nuoc cham on the side or drizzle over the bowl. Garnish with additional crushed peanuts or fried shallots.