Vietnamese lemon grass beef and rice noodle salad
It seems every Asian cuisine has its own version of a rice noodle, whether fresh or dried. Semi-transparent rice vermicelli are made from rice flour paste. They’re sold in bundles, cooked quickly and make an appearance in spring rolls, soups and stir-fries, providing textural drama when deep-fried. Rice sticks are thicker than rice vermicelli and are available in a variety of widths. Perhaps their most popular incarnation is as the basis of pad Thai. Fresh, round rice noodles, ranging from the very fine to those that are as thick as a Hokkien noodle, take a star turn in Malaysia’s laksa. Fresh noodles cut into ribbons from fresh rice sheets are used in Vietnamese beef noodle soup, Malaysian stir-fries and Cantonese hor fun. We’ve included them in this lemongrass beef and noodle salad, where their silky, slippery texture contrasts with fresh herbs and crunchy peanuts.
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