Lemongrass Beef and Onions over Rice Vermicelli (Bun Bo)
"This noodle salad is a signature dish of Vietnam. As is the case with many Vietnamese dishes, once the ingredients have been assembled, each diner mixes the dish at the table to his or her liking. To make fried shallots, slice cloves into very thin, uniform slices, then separate the slices. In a small fry pan over medium heat, pour in vegetable oil to a depth of 1 inch and heat to 325ºF on a deep-frying thermometer. Add the slices and fry until light golden brown, about 5 minutes. Remove with a slotted spoon and drain on a paper bag...."
INGREDIENTS
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1 large garlic clove
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1 fresh red chili, seeded
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1/4 cup fresh lime juice
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5 Tbs. fish sauce
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3 Tbs. sugar
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6 Tbs. water
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2 Tbs. grated carrot
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3/4 lb. dried rice vermicelli, soaked in warm water for 15 minutes
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1 lb. beef chuck or flank, thinly sliced against the grain
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3 lemongrass stalks, tender midsection only, finely minced
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5 garlic cloves, chopped
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1 1/2 Tbs. fish sauce
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1/2 tsp. sugar
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Freshly ground pepper, to taste
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4 cups finely shredded red or green-leaf lettuce or romaine lettuce
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1/2 English cucumber, peeled and finely julienned
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2 cups bean sprouts
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1 carrot, peeled and finely grated
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1/2 cup coarsely chopped fresh Thai basil
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1/2 cup finely shredded fresh mint leaves
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3 Tbs. vegetable oil, or as needed
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1 large red onion, very thinly sliced
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1/2 cup chopped unsalted roasted peanuts
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Fried shallots for serving (see note)
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