Vietnamese Beef Noodle Bowl

By KBJR News 1

April 13, 2011 Updated Apr 13, 2011 at 8:13 AM CDT

Bun Bao (Vietnamese Beef Noodle Bowl) serves 4

You will need:
24 oz. Beef shoulder tender (or other cut with lengthwise grain, i.e. tenderloin, flank)
1 qt. rice stick noodles, cooked
1 cup finely julienned carrots
1 cup snap peas, blanched
1 cup peeled, seeded cucumber, cut into half moons
1 cup thinly sliced radish
1 cup chopped roasted peanuts
2 cups whole cilantro, tough stem ends removed, tender upper stems intact
1 batch Vietnamese Beef Marinade (recipe follows)
2 cups Fish Sauce Vinaigrette (recipe follows)

Cut beef into 6 oz. lengths and pour marinade over to cover in a nonreactive bowl or pan. Marinate for 2-24 hours. Heat a grill, griddle, or grill pan. Bring a gallon of salted water to boil in a large stock pot. Remove beef from marinade and place on a hot grill, griddle, or grill pan. Be sure to have proper ventilation. Grill to desired doneness (rare to medium recommended), about 2 to 5 minutes each side. When steaks are done, remove to rest and assemble the bowl. Place equal amounts of carrots, snap peas, cucumbers, and radishes (other seasonal vegetables may be used, if desired) around one side of the bowls. Reheat the noodles in the boiling water and divide equally amongst the bowls. Slice the beef into quarter inch slices and place along the non-vegetable edge of the bowls. Pour fish sauce vinaigrette over noodles and beef and sprinkle chopped peanuts all over the dish. Top with cilantro and serve.

Vietnamese Beef Marinade:
¼ cup Sambal Oelek
¾ cup fish sauce
¾ cup sesame oil blend
¼ cup grated fresh ginger root
½ cup minced garlic
1 cup brown sugar

Combine all ingredients and pour over beef, using only enough to coat. Reserve rest of the marinade for a later use.

Fish Sauce Vinaigrette:
1 1/4 Cup fish sauce
½ Cup water
½ Cup rice wine vinegar
¼ Cup lime juice
½ cup sugar
2 T garlic, minced
1 T Sambal oelek

Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and sambal. Mix well.