Lemongrass basil beef noodles with fish sauce vinaigrette

September 22, 2020

This hybrid of bún (Vietnamese vermicelli salad) and pad gra prow (spicy Thai basil beef) is flavor city: tangy, funky, fresh and spicy.  IMO it’s truly the best of both worlds.

Quick shoutout to @twaydabae whose recipe for bún I riffed on for this dish!

Without further ado, let’s get to it.

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What you need

For the beef🐮:

- 1 lb @silverfernfarmsusa premium ground beef

- 2 tbsp oil

- 4-6 garlic cloves, minced

- 2 stalks lemongrass, minced

- 2-3 tbsp fish sauce

- 1 tbsp soy sauce

- 2-3 tsp sugar

- 20 or so leaves Thai basil

- Birdseye chili to taste

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For the noods🍜:

- 1 package vermicelli noodles

- 1/2 cup warm water

- 1 tbsp sugar

- 2 tbsp fish sauce

- juice of 1 lime

- 2 cloves garlic, minced

- 1 tsp sesame oil

- Birdseye chili to taste

For the garnish🌱(optional):

- Thai basil

- Birdseye chili, chopped

- purple cabbage, thinly sliced

- scallions, sliced

- carrots, sliced into matchsticks

What you do

Cook noodles according to directions. Drain, rinse and set aside.

Make the noodle dressing: combine sugar and warm water in a bowl and stir until the sugar dissolves. Add the rest of the ingredients. Cover and set aside

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Heat oil in a large skillet. Add lemongrass and garlic. After 2 min, add ground beef and use a wood spoon to break it up. Allow the beef to brown for 2-3 min

Add soy sauce, fish sauce, Birdseye chili, sugar and Thai basil. Turn the heat up and cook for a few minutes until the beef is fully browned and the liquid/juices have evaporated

Assemble your bowl: place noodles in a bowl, top w dressing, and add beef + garnishes.


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