Favorite Asian Dishes

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When I turned on Martha today much to my surprise she was cooking up a meal that my oldest son Ben and I love to have at a local Pho Vietnamese restaurant. It has a wonderful unique flavor that we both love and crave every now and again. I am going to try this recipe - using grass fed beef instead (need that Omega 3 balance) - and see how it holds up against our favorite.

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Lemongrass Beef Skewers

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Serves 4

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3 lemongrass stalks, bottom 4 inches only, minced
3 tablespoons plus 1 1/2 teaspoons fish sauce (you can buy this at an Asian Market)
light-brown sugar
1 garlic clove, minced
1 tablespoon vegetable oil
1 pound boneless sirloin, trimmed of excess fat
1/4 cup roasted salted peanuts (about 1 ounce), crushed
1/2 English cucumber, thinly sliced on the diagonal (optional)

Fresh mint and basil sprigs, for serving
Bibb or Boston lettuce leaves, for serving
Lime wedges, for squeezing

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Directions

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Soak 8 bamboo skewers in cold water for 30 minutes.

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Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef very thinly against the grain. Add to marinade, and toss. Let stand at room temperature for 20 minutes.

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Preheat a grill pan over medium-high heat. Thread beef onto skewers. Grill until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest 5 minutes. Sprinkle with peanuts. Serve with the remaining ingredients on the side, bundling the meat, cucumber, and herbs inside the lettuce leaves if desired.

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Rice Noodles with Scallions and Herbs

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Serves 4

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8 ounces rice vermicelli
1/4 cup fish sauce
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light-brown sugar
1 teaspoon sliced fresh red chile, preferable Thai bird chile
1/4 cup vegetable oil
1 clove garlic, minced
4 scallions, dark-green parts only, thinly sliced
3 large leaves Boston or Bibb lettuce, very thinly sliced
1 medium carrot, julienned
1/4 cup fresh mint leaves, torn into small pieces
1/4 cup fresh basil leaves, torn into small pieces

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Directions

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Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.

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In a medium bowl, combine 1/2 cup water, fish sauce, lime juice, sugar, and chile; set sauce aside.

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Heat oil in a large skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.

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Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs; toss to combine. Serve with sauce on the side.

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