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1. In a bowl, combine the ground beef, lemongrass, garlic, shallot, 2 tbsp of the fish sauce, 1 tbsp of the brown sugar, and black pepper. Mix gently until evenly combined, then let marinate for at least 15 minutes.
1.5 lb Ground beef (85% lean),
3 stalks Lemongrass stalks, tender inner part finely minced,
3 clove Garlic cloves, minced,
1 piece Shallot, minced,
2 tbsp Fish sauce,
1 tbsp Brown sugar,
1 tsp Ground black pepper
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2. Make the dressing by whisking the remaining fish sauce and brown sugar with the lime juice and warm water until the sugar dissolves. Stir in the remaining garlic clove, minced, and the Thai chili. Taste and adjust so it is boldly salty, sweet, and sour.
1 clove Garlic cloves, minced,
3 tbsp Fish sauce,
3 tbsp Brown sugar,
0.3 cup Lime juice,
0.2 cup Warm water,
2 pieces Thai chili, thinly sliced
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3. Place the rice vermicelli in a large heatproof bowl, cover with very hot water, and soak for 5 to 8 minutes until pliable and tender. Drain, rinse under cold water, and drain well so the noodles do not clump.
8 oz Dried rice vermicelli noodles
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4. Heat the neutral oil in a large skillet over medium-high heat. Add the beef in an even layer and let it sear undisturbed for 2 minutes, then break it into crumbles and cook for 6 to 8 minutes more until deeply browned, caramelized, and cooked through.
1.5 lb Ground beef (85% lean),
1 tbsp Neutral oil
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5. Divide the noodles among 4 bowls. Arrange the lettuce, carrots, cucumber, and bean sprouts around the noodles, then top with the warm lemongrass beef.
2 pieces Carrots, julienned or shredded,
1 piece English cucumber, julienned,
4 cup Romaine or butter lettuce, shredded,
1 cup Bean sprouts
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6. Scatter the mint, cilantro, and Thai basil over each bowl, sprinkle with chopped peanuts, and spoon the dressing over everything. Toss at the table before eating.
0.5 cup Fresh mint leaves,
0.5 cup Fresh cilantro,
0.5 cup Fresh Thai basil leaves,
0.2 cup Roasted peanuts, chopped (garnish)
