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Large Italian or Thai basil leaves, or shiso, sometimes called Japanese mint, can be used in place of the traditional, but obscure, pepper leaf.

Martha Stewart Living, July/August 1996

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Servings:
8
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Ingredients

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Directions

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  • Soak bamboo skewers in water for 30 minutes. Trim lemongrass stalks to 5 inches from base; remove bad outer leaves; cut into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Transfer to a bowl; add garlic, fish sauce, soy sauce, sugar, turmeric, and oil.

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  • Slice beef 1/4 inch thick, then 2 inches long; add to marinade; toss to coat. Marinate, refrigerated, 30 minutes to 8 hours.

  • Fold steak slices in half; thread 5 slices onto each skewer, wrapping every other slice with a pepper leaf before skewering.

  • Add vermicelli and salt to boiling water; cook until al dente, about 3 minutes. Drain and rinse; while wet, use a fork to twirl about 1/3 cup noodles against side of bowl to make a nest 3 inches wide. Transfer to a serving dish. Repeat until all noodles have been used. Drizzle nests with Scallion Oil.

  • Brush a grill or grill pan with oil; heat until hot. Grill skewers until meat is well charred, 4 to 5 minutes for medium rare. Arrange skewers around noodle nests; serve immediately. Top with Vietnamese Dipping Sauce, peanuts, and scallion greens.

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