Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao)

• 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)

1. In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve.
2. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together.
3. Let sit for 15 minutes for flavors to meld.
4. (May be prepared a day ahead and refrigerated.)

brown sugar, rice vinegar, lime juice, fish sauce, garlic, ginger, red chile, hot red, noodles, sirloin, fish sauce, brown sugar, garlic, lemon grass, head lettuce, vegetable oil, scallions, carrot, cucumber, daikon radish, cilantro, peanuts, shallots, handful bean sprouts

Taken from cooking.nytimes.com/recipes/1016865 (may not work)