Vietnamese-Style Rice-Noodle and Steak Salad

Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.

Ingredients

• 4 ounces (about 1/2 package) thin rice sticks (vermicelli)
• 1 large garlic clove, finely chopped
• 1 jalapeño, seeded and finely chopped
• 4 teaspoons granulated sugar
• ¼ cup fish sauce
• 2 teaspoons freshly squeezed lime juice
• ½ 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
• ½ English cucumber, thinly sliced
• About 1/2 pound cooked steak, thinly sliced
• 1 tablespoon chopped fresh cilantro for garnish, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    481 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 35 milligrams cholesterol; 1556 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
2. In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. 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. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
3. Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
4. Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

20 minutes