Vietnamese Rice Noodle Bowl

Instructions

1. Prepare the marinade
   In a bowl, combine the fish sauce, brown sugar, 1 tablespoon lime juice, minced garlic, and lemongrass. Add the sliced meat and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Cook the noodles
   Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package instructions, usually 3-5 minutes until tender but still firm. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Grill the meat
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the meat from the marinade and cook for 3-4 minutes on each side until nicely browned and cooked through. If using a grill, thread meat onto skewers and grill for 2-3 minutes per side.
4. Prepare the vegetables
   While the meat is cooking, arrange the lettuce, cucumber, bean sprouts, mint, and cilantro on a serving platter. These fresh ingredients will be the base for your noodle bowl.
5. Assemble the bowls
   Divide the cooked noodles among four serving bowls. Top each bowl with a portion of the grilled meat, and arrange the fresh vegetables and herbs around the edges. Sprinkle with crushed peanuts.
6. Make the Nước Chấm sauce
   If using prepared Nước Chấm, pour into small serving bowls. If making from scratch, combine 1/4 cup fish sauce, 1/4 cup water, 2 tablespoons lime juice, 2 tablespoons sugar, 1 minced garlic clove, and 1 finely chopped chili (optional) in a bowl.
7. Serve immediately
   Serve the bowls with the Nước Chấm sauce on the side. Instruct diners to drizzle the sauce over their bowls to taste, then toss everything together before eating to combine all the flavors.