VIETNAMESE STEAK AND VERMICELLI BOWL

VIETNAMESE STEAK AND VERMICELLI BOWL image

Yield 4

Number Of Ingredients 16

salt and freshly ground pepper
2 boneless rib eye steak (or steak of choice)
oil
4 bundles of vermicelli
2 avocado, sliced
2 pint mini heirloom or cherry tomatoes, sliced in half
4mini cucumbers, shredded
mixed fish sauce to taste, see below
Mixed Fish Sauce Vinaigrette
makes about 2 cups
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

Steps:

Fish Sauce: Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavours to meld before using. Steak An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls. Noodles and assembly Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.