Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad

Name: Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed; 6 garlic cloves, minced; 2 tablespoons asian fish sauce (preferably nuoc mam); 1 tablespoon soy sauce; 4 teaspoons sugar; 1 tablespoon vegetable oil; ½ teaspoon sesame oil; 6 torn basil leaves (approximate); 1 -2 stalk green onion; 2 tablespoons chopped fresh ginger, to taste (approximate); pork (etc) or steak (etc); 12 lb dried rice sticks (rice vermicelli); ½ cup fresh basil leaf, washed well and spun dry (preferably Thai basil); ½ cup fresh mint leaves, washed well and spun dry; ½ cup fresh coriander leaves, washed well and spun dry; 2 tablespoons toasted rice powder (usually do not use); 2 -4 small Asian chili peppers (1 to 2 inches long) or 2 -4 small serrano chilies, seeded and sliced very thin (wear rubber gloves)

Servings: persons

2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
1 tablespoon vegetable oil
½ teaspoon sesame oil
6 torn basil leaves (approximate)
1 -2 stalk green onion
2 tablespoons chopped fresh ginger, to taste (approximate)
pork (etc) or steak (etc)
12 lb dried rice sticks (rice vermicelli)
½ cup fresh basil leaf, washed well and spun dry (preferably Thai basil)
½ cup fresh mint leaves, washed well and spun dry
½ cup fresh coriander leaves, washed well and spun dry
2 tablespoons toasted rice powder (usually do not use)
2 -4 small Asian chili peppers (1 to 2 inches long) or 2 -4 small serrano chilies, seeded and sliced very thin (wear rubber gloves)

1
Make marinade:.
2
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
3
finely chop lemongrass and garlic.
4
Add remaining marinade ingredients and mix well.
5
In a large resealable plastic bag combine marinade and meat and seal bag, pressing out excess air.
6
Marinate overnight or at least 4 hours.
7
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
8
Prepare grill (or preheat broiler).
9
Bring a kettle of salted water to a boil for noodles.
10
Discard marinade (I used it to cook sugar peas in as a side dish) and grill meat on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare (for steak, I cooked the pork for about 10 min on bbq on med-high.
11
Or put on skewers with veggies of choice (I used onions, yellow bell peppers and mushrooms).
12
While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
13
In a colander drain noodles and rinse under cold water to stop cooking.
14
Drain noodles well.
15
In a large bowl toss noodles with herbs and half of nuoc cham.
16
Divide cucumber among 4 bowls or plates and top with noodles.
17
Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder (toast rice grains on med until light brown and grind).
18
Thinly slice meat on the diagonal and divide among noodles, mounding it.
19
Sprinkle chilies over each serving and garnish with herb sprigs.
20
Serve remaining nuoc cham on the side.
21
add cucumbers, sugar peas, etc.

5295

kcal

Calories

Fat

1153

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed, 6 garlic cloves, minced, 2 tablespoons asian fish sauce (preferably nuoc mam), 1 tablespoon soy sauce, and more.

Yes, Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!