For marinade:
2 cloves garlic, minced
1 fresh hot pepper, halved, seeds removed
3 green onions, white part chopped
1 Tb. sugar
1 Tb. nuoc mam (fish sauce)
1 Tb. lime juice
1 Tb. sesame oil
1 lb. beef sirloin
2 Tbs. peanut oil
For salad:
1/2 lb. rice vermicelli
1 carrot, peeled & shredded
1 small cucumber, peeled, seeded & very thinly sliced
1 1/2 c. fresh bean sprouts
1 1/2 c. chopped lettuce
1/2 c. chopped roasted peanuts
For sauce:
1 Tb. each minced coriander, mint
1 clove garlic, minced
1 small fresh hot pepper, halved, seeds removed, minced
2 Tbs. sugar
1 c. water
2 1/2 Tbs. nuoc mam (fish sauce)
2 1/2 Tbs. fresh lime juice
Prepare marinade by combining garlic, pepper, onion, sugar, nuoc mam, lime juice & sesame oil in a food processor & blending until smooth. Cut beef in matchstick size pieces. Pour marinade over beef & let marinate for 1 hour or more in refrigerator. Heat oil in a wok & saute the beef briefly, just until cooked through. Set aside. Cook rice vermicelli in boiling water until just tender (about 3 minutes). Drain under cool running water & set aside. Prepare salad on individual serving plates. Combine sauce ingredients & toss noodles & 1/2 of the peanuts together with 4-5 Tbs. of sauce. Line plates w/ lettuce. Top with bean sprouts, then carrot & cucumber. Reheat cooled beef briefly, then divide on top of plates, top w/ noodle mixture. Drizzle w/ extra sauce.
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