Vietnamese-Style Rice-Noodle and Steak Salad
Published July 6, 2010
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces (about ½ package) thin rice sticks (vermicelli)
1 large garlic clove, finely chopped
1 jalapeño, seeded and finely chopped
4 teaspoons granulated sugar
¼ cup fish sauce
2 teaspoons freshly squeezed lime juice
½ cup salted peanuts, roughly chopped
1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
3 tablespoons peanut oil
2 heads radicchio, thinly sliced
½ English cucumber, thinly sliced
About ½ pound cooked steak, thinly sliced
1 tablespoon chopped fresh cilantro for garnish, optional
Nutritional analysis per serving (4 servings)
39 grams carbs; 35 milligrams cholesterol; 487 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 1 gram trans fat; 5 grams fiber; 1581 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
- Step 2
In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, ¼ cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
- Step 3
Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
- Step 4
Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.
Private Notes
Comments
Amazing--easy and delicious. Improvised the mortar and pestle--old wood potato masher in a glass bowl, but otherwise followed the recipe to the letter, except for the radicchio--why buy when there is lettuce mix in the garden? Do be sure to tear the basic and mint into small pieces. The few I missed and left whole were the wrong texture. I don't understand, though, how this could serve four for dinner. Two of us polished it off with little trouble.
This dish is a good way to use leftover grilled steak and was welcome in the 90 degree heat. I agree with Barbara’ suggestion and used a lettuce mix from my container garden. A keeper recipe.
Followed as close as I could with what I had on hand. Subbed leaf lettuces for radicchio and didn’t have quite as much basil and mint as the recipe called for. A terrific light, yet filling meal on a summer evening. Will make again!!
I had forgotten this old recipe - makes wonderful use of bits of grilled leftover steak, when there are 2 people but only enough steak for one, and it is just delicious. Does not really seem like leftovers. Glad I found it again, made it tonight, and it is going back into rotation.
Very good. Used lettuce in place of radicchio. Took me ~50m instead of 20, but with it. Will make again.
no radicchio so used rocket from the garden, threw in some chard from the garden...mint and sage also from garden, use thai sage if you can get it, added some vietnamese corriander leaves, just killer good!