Vietnamese-Style Rice-Noodle and Steak Salad

• 4 ounces (about 1/2 package) thin rice sticks (vermicelli)
• 1 large garlic clove, finely chopped
• 1 jalapeno, seeded and finely chopped
• 4 teaspoons granulated sugar
• 1/4 cup fish sauce
• 2 teaspoons freshly squeezed lime juice
• 1/2 cup salted peanuts, roughly chopped
• 1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
• 1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
• 3 tablespoons peanut oil
• 2 heads radicchio, thinly sliced
• 1/2 English cucumber, thinly sliced
• About 1/2 pound cooked steak, thinly sliced
• 1 tablespoon chopped fresh cilantro for garnish, optional

1. Place the rice sticks in large bowl.
2. Cover completely with boiling water and let stand until softened, about 10 minutes.
3. Drain well.
4. In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeno and sugar to a paste.
5. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice.
6. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing.
7. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil.
8. Toss well.
9. Whisk the peanut oil into the remaining dressing.
10. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber.
11. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
12. Arrange the salad on a large platter.
13. Top with the noodles.
14. Arrange the steak over the noodles and spoon additional dressing over the meat if desired.
15. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

thin rice, garlic, jalapeno, sugar, fish sauce, freshly squeezed lime juice, peanuts, mint, fresh basil, peanut oil, radicchio, cucumber, fresh cilantro

Taken from cooking.nytimes.com/recipes/1013190 (may not work)