Vietnamese Lemon Grass Beef with Rice Noodles Bún Bò Xào

Ingredients

• 1 stalk lemongrass
• 1 pound 1-inch thick sirloin steak
• 1/4 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 pound dried, thin rice vermicelli noodles
• 2 cups coarsely shredded leaf lettuce, packed
• 1/2 cup Thai basil leaves, slightly packed
• 1/2 cup mint leaves, slightly packed
• 1/4 cup cilantro, cut into 1-inch (2.5 cm) lengths
• 2 green onions, thinly sliced
• 2 tablespoons neutral flavoured vegetable oil
• 2 cups onion, cut into 1/2-inch thick half moons
• 2 cups mung bean sprouts
• 1/4 cup roasted unsalted peanuts, roughly chopped
• 1/2 English cucumber, halved lengthwise, seeded and thinly sliced
• 4 servings each lime wedges, fish sauce, palm sugar and sliced chilies for serving
• Nuoc cham
• 2 red Thai chilis, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup fish sauce
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons palm sugar

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