Sunday, June 23, 2019

Recipe: Weeknight Steak and Rice Noodle Salad


Weeknight Steak and Rice Noodle Salad
Bon Appetit Magazine, Apr 2019, p. 64
4.5 stars

I loved this dish but blog contributor thegrandcruman was not as big of a fan because of the fish sauce.  I think this is a good rendition of a cold vermicelli dish found on almost all Vietnamese restaurant menus.  Really tasty to me especially with our modifications below.

Ingredients: skirt steak, rice noodles, Napa cabbage, Persian cucumbers, daikon, mint, dry-roasted peanuts, lime juice, fish sauce, honey, vegetable oil, serrano chiles, garlic, Kosher salt, flaky sea salt

Tips:
  • Substituted kale for the Napa cabbage
  • Used regular cucumbers
  • Not a fan of peanuts so left them out
  • Seared some firm tofu with togarashi and added it to the dish
  • Made gyoza for the side

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