Name: Vietnamese Lemongrass Beef and Noodles
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Rice vermicelli noodles - 1 (8 ounce) package; Minced lemongrass - ⅓ cup; Soy-based liquid seasoning (such as Maggi®) - 2 tablespoons; Dry sherry - 1 tablespoon; Brown sugar - 1 tablespoon; Garlic, minced - 3 cloves; Flank steak, thinly sliced - 1 pound; Warm water, or more as needed - 2 tablespoons; White sugar - 2 tablespoons; Lemon, juiced - ½ medium; Fish sauce - ¼ cup; Fresh red Thai chile peppers, minced - 2; Garlic, finely minced - 2 cloves; Thai basil leaves, chopped, or to taste - 1 bunch; Cilantro, chopped, or to taste - 1 bunch; Fresh bean sprouts, or to taste - 1 cup

Ingredients for - Vietnamese Lemongrass Beef and Noodles

1. Rice vermicelli noodles 1 (8 ounce) package

2. Minced lemongrass ⅓ cup

3. Soy-based liquid seasoning (such as Maggi®) 2 tablespoons

4. Dry sherry 1 tablespoon

5. Brown sugar 1 tablespoon

6. Garlic, minced 3 cloves

7. Flank steak, thinly sliced 1 pound

8. Warm water, or more as needed 2 tablespoons

9. White sugar 2 tablespoons

10. Lemon, juiced ½ medium

11. Fish sauce ¼ cup

12. Fresh red Thai chile peppers, minced 2

13. Garlic, finely minced 2 cloves

14. Thai basil leaves, chopped, or to taste 1 bunch

15. Cilantro, chopped, or to taste 1 bunch

16. Fresh bean sprouts, or to taste 1 cup

How to cook deliciously - Vietnamese Lemongrass Beef and Noodles

1 . Stage

Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.

2 . Stage

Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.

3 . Stage

Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.

4 . Stage

Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.