Vietnamese Vermicelli Bowl Bùn
Ingredients
- 2 Tablespoons sugar
- 1 Cup seasoned rice vinegar
- 1 carrot, julienned
- One 2-inch piece daikon, julienned
- 1/2 Cup fish sauce
- 1 1/4 Cup water
- 2 Tablespoons sugar
- 2 Tablespoons Sriracha
- One 1/2-inch piece lemongrass, minced
- Juice of 1 lime
- 1/4 Cup cilantro, chopped
- 1 Tablespoon canola or vegetable oil
- 1 1/2 Pound skirt steak, flank steak, or rib-eye
- 1 Pound vermicelli noodles
- Kosher salt and freshly ground black pepper, to taste
- 1 head Romaine lettuce, cut into ribbons
- 1 bunch mint leaves
- 1 bunch cilantro
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