Beef Nuoc Mam

Ingredients for 6 servings:

• 900 g beef (beef sirloin in wafer-thin slices)
• 4 spring onions, in rings
• 1 red bell pepper(s), cut into 1x2cm pieces
• 100 g sugar snap peas, halved diagonally
• 1 carrot(s), diced
• 4 peppers, green, in 0.5cm pieces
• 1 ginger, 4cm, chopped
• 3 stalk(s) lemongrass, inner white only
• 4 garlic cloves
• 2 chili peppers, red
• 3 sprigs of mint, leaves only
• 6 tbsp oyster sauce
• 6 tbsp fish sauce (nuoc nam)
• 4 tbsp soy sauce, sweet
• 2 tbsp lime juice
• 300 ml water
• 300 g noodles (rice noodles)
• Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Vietnamese dish with beef

Cook the rice noodles. First, finely chop the ginger, lemongrass, garlic, and chilies in a food processor, then grind them into a seasoning paste in a mortar and pestle. Sear the meat in batches in hot oil in a wok. Remove from the wok and set aside. Then sear the spring onions, bell peppers, snow peas, carrots, and chili peppers. Set the vegetables aside. Now add the seasoning paste, oyster sauce, fish sauce, and sweet soy sauce to the wok. Pour in 300 ml of water and simmer for a while (5-6 minutes). Then add the meat, vegetables, and mint leaves and heat briefly. Season with lime juice, and you’re done. Serve with warm rice noodles.