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