Saturday, April 21, 2012
I made this dish because I wanted to have a flank or skirt steak marinated with a Vietnames soy sauce mixture, served on top of a Vietnames cold rice vermicelli noodle salad. After souring my cookbooks for what I was envisioning, this dish is what I came up with. Recipe for Vietnamese Noodle Combo with rice vermicelli, little gem lettuce, carrot and daikon pickled salad, raw bean sprouts, flank steak, mint leaves, roasted peanuts, and Vietnamese Must-Have Table sauce from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid. The recipe for the flank steak is from "Vietnamese Grilled Steak and Cabbage Salad with Peanuts, Mint, and Chilies" from "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make" by Melissa Clark.
Next time I make these noodles, I would make it easier to eat this dish by cutting the rice noodles into 6-inch lengths so that it is easier to mix the noodles with the sauce, and put the lettuce and mint on a separate plate. I would also shred the carrots and daikon into larger pieces; the pieces should be about the size of the bean sprouts. This time I shredded the carrots and daikon into the same diameter as the rice noodles, and this is too small since the carrots and daikon are hard to untangle. If the carrots and daikon were the size of the bean sprouts, they would be easier to mix, since they would have enough structure for the shreds to remain separated.
If the carrot and daikon salad and Vietnamese Must-Have Table sauce are made ahead of time, then this should be a pretty fast meal to put together.