LEMONGRASS AND LIME RECIPES

Name: Vietnamese Lemongrass Beef and Noodle Salad
Total time: 1 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 4 tablespoons Demerara or granulated light brown sugar; 3 tablespoons rice vinegar; 4 tablespoons lime juice, from 2 large limes; 4 tablespoons best quality fish sauce, such as Red Boat; 2 garlic cloves, minced; 1 1-inch length ginger, peeled and minced; 1 medium-hot red chile, such as Fresno, chopped; 1 hot red or green bird chile, thinly sliced; 12 ounces rice vermicelli noodles; 1 pound beef skirt steak or sirloin, in thin 1/4-inch slices; 2 tablespoons best quality fish sauce, such as Red Boat; 1 tablespoon Demerara or granulated light brown sugar; 3 garlic cloves, minced; 3 tablespoons finely chopped lemon grass, tender centers only; 1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated; 2 tablespoons vegetable oil; 4 scallions, slivered; 1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup); 1 small cucumber, 3-inch lengths, julienned (about 1 cup); 1 3-inch length daikon radish, julienned (about 1 cup); Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups; 4 tablespoons crushed roasted peanuts; 4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe ); Small handful bean sprouts or sunflower sprouts (optional)

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD - NYT COOKING

Vietnamese Lemongrass Beef and Noodle Salad - NYT Cooking image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

Make the dipping sauce:

THAI-STYLE MUSSELS | SEAFOOD RECIPES | JAMIE MAGAZINE

Thai-style mussels | Seafood recipes | Jamie magazine image

Total Time 15 minutes

Yield 2

Number Of Ingredients 10

Ingredients

1 kg mussels debearded, from sustainable sources
4 spring onions
2 cloves of garlic
½ a bunch of fresh coriander
1 stick of lemongrass
1 fresh red chilli
groundnut oil
1 x 400 ml tin of reduced fat coconut milk
1 tablespoon fish sauce
1 lime

Steps:

1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
2. Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
3. In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
4. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
5. Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
6. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

Nutrition Facts : Calories 328 calories, FatContent 18.8 g fat, SaturatedFatContent 11.5 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 2 g salt, FiberContent 1.6 g fibre

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