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Categories:
vegetable oil red onion ground beef garlic red chili fresh long fish sauce brown sugar lemon rice vermicelli carrots cucumbers sweet chili sauce nuts bean sprouts cilantro
Viewed: 30 - Published at: 4 years agoIngredients
- 1 tablespoon vegetable oil
- 1 red onion finely chopped
- 1 pound ground beef
- 2 cloves garlic minced
- 1 red chili fresh long, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lemon zested and juiced
- 7 ounces rice vermicelli rehydrated in boiling water then drained
- 2 carrots peeled and cut into matchsticks
- 2 cucumbers baby, deseeded and thinly sliced on a bias
- 1/2 cup sweet chili sauce
- 1/2 cup nuts crushed
- 4 1/4 cups bean sprouts
- 1 1/4 cups cilantro leaves fresh, chopped
Method
- Heat a wok or large frying pan over medium heat, add oil and stir-fry onion for 5 mins or until soft. Increase heat to high, add ground beef, garlic and chili, stirring to break up lumps, for 5 mins or until browned. Add 1 tbsp fish sauce, sugar and lemon zest and stir-fry for 2 mins or until liquid evaporates.
- To serve, distribute noodles between serving bowls. Top with carrot, cucumber and ground beef mixture. Whisk together remaining fish sauce, lemon juice and sweet chili sauce then drizzle over ground beef. Serve topped with nuts, bean sprouts and cilantro.
