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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