Steak Vermicelli Bowl

Chef Uno Immanivong is opening a new stall at the Legacy Food Hall called the Red Stix Asian Street Food. It will offer Asian "Chipotle-style" noodle bowls, banh mi sandwiches and spring rolls. She joins Good Day to share one dish that puts a switch on steak or steak leftovers.

Steak Vermicelli Bowl

Salad:
4 cups boiled rice noodle seasoned with sesame oil, salt, pepper and garlic chips
2 cup sliced lettuce
1 cup sliced cucumber
1 cup pickled carrots and daikon
1 cup bean sprouts
1/2 cup cilantro leaves
1/2 cup thinly sliced green onions
1/2 cup thinly sliced jalapeno
1/2 cup crushed, roasted peanuts

Melinda's Nuoc Cham Dressing:
1/4 cup sugar
1 cup hot water
1/2 cup lime juice
1/2 cup fish sauce
2 tablespoon chopped garlic
1 tablespoon chopped ginger
1/4 cup Melinda's Hot Sauce

 Skewered Grilled Steak:
1.5 pound steak, cubed 1" (can be substituted with chicken)
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon ground black pepper

Vermicelli is a traditional chilled Vietnamese noodle bowl, the salad components can be substituted with your favorite salad ingredients. This recipe makes four servings.

For each bowl, divide the salad ingredients evenly among them. In a separate bowl, add the sugar and hot water and stir until the sugar is dissolved. Add the remaining dressing ingredients and set aside until ready to serve.

Season the steak with soy, garlic powder, sugar, black pepper and skewer. Heat a cast iron skillet to medium high heat until pan starts smoking. Grill meat on all sides. 1 minute per side.

Remove and place one stick per salad and drizzle with dressing.

LINK: www.legacyfoodhall.com


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