ingredients

2 slices of sirloin flank (300 g)
1 packet of rice vermicelli
1 jar of bean sprouts (175 g drained)
1/2 cucumber
1 carrot
1 clove of garlic
2 tbsp. to s. of peanuts
1 lemon juice
1 bouquet of mint
1 bunch of coriander
1 tbsp. to s. of nuoc-mâm
1 dl of sauce for spring rolls
1 tbsp. to c. oil

Equipment

1 board 1 knife
1 non-stick frying pan or 1 wok

Steps

Vietnamese beef

In advance: soak the rice vermicelli for 10 minutes in a bowl of cold water; drain. Meanwhile, cut the meat into strips. Debit unpeeled cucumber and carrot sticks. Drain, rinse the bean sprouts. Peel, squeeze the garlic. Crush the peanuts with a pestle.

Assemble: prepare the sauce by mixing in a garlic bowl, sauce for spring rolls, lemon. Mingle in the salad bowl bean sprouts, cucumber, carrot.

4-5 min before serving: sauté the meat in the pan with the oil, 2-3 min on high heat stirring often; pour the nuoc-mâm, pepper, coat, remove the spider, put in the salad bowl. Pour the drained vermicelli into the pan, stirring and recovering the juice. Mingle with the bowl with the bowl of sauce. Sow chopped herbs and peanuts. Serve immediately.

tips

Exotic market . Keep it simple: rice vermicelli, bean sprouts, nuoc-mâm and spring roll sauce are all grouped under the Suzi Wan brand. We appreciate their composition without additives.