Vietnamese Cold Noodle Bowl

Instructions

1. Prepare the marinade
   In a medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon brown sugar, minced garlic, and minced lemongrass. Add the sliced meat and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Make the nuoc cham dressing
   In a small bowl, whisk together the remaining 1 tablespoon fish sauce, 1 tablespoon brown sugar, lime juice, rice vinegar, and chopped chili. Stir until sugar is dissolved. Taste and adjust seasoning if needed. Set aside.
3. Cook the noodles
   Bring a large pot of water to a boil. Add rice vermicelli and cook according to package instructions, usually 3-5 minutes until tender but still firm. Drain, rinse under cold water to stop cooking, and set aside to cool completely.
4. Grill the meat
   Heat a grill pan or skillet over medium-high heat. Remove meat from marinade and cook for 3-4 minutes per side until nicely browned and cooked through. Set aside to rest for 5 minutes, then slice thinly.
5. Prepare the vegetables
   Wash and dry all vegetables. Shred the lettuce, julienne the cucumber, and roughly chop the fresh herbs. Arrange on a plate or in small bowls for easy assembly.
6. Assemble the bowls
   Divide the cooled noodles among 4 serving bowls. Arrange the grilled meat, lettuce, cucumber, bean sprouts, and herbs on top of the noodles. Sprinkle with crushed peanuts.
7. Serve with dressing
   Drizzle each bowl with the nuoc cham dressing or serve on the side, allowing diners to add the amount they prefer. Toss the ingredients together just before eating to combine all the flavors.