Title: Vietnamese-Style Grilled Steak with Noodles
Categories: June 1991
Yield: 1 servings
6 oz Capellini; or other thin
3 tb White-wine vinegar
1 1/2 tb Soy sauce
2 Garlic cloves; minced
4 ts Sugar
1/4 ts Dried hot red pepper flakes
1/4 ts Salt
1/8 ts Anchovy paste
1/4 c Packed fresh mint leaves;
-shredded, or 1
; teaspoon dried,
; crumbled, plus 2
; mint sprigs for
; boneless shell
; steaks (about 1
3/4 c Fresh bean sprouts; rinsed
1/2 Red bell pepper; cut into
In a kettle of boiling salted water boil the capellini until it is just
tender and drain it in a colander. Rinse the xcapellini under cold water
and drain it well. While the noodles are boiling, in a blender blend the
vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red
pepper flakes, the salt, and the anchovy paste until the sauce is smooth.
In a bowl toss the noodles with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately high heat until it is
hot and in it grill the steaks, patted dry and seasoned with salt and
pepper, for 3 to 4 minutes on each side, or until they are springy to the
touch, for medium-rare meat. (Alternatively the steaks may be grilled on an
oiled rack set 4 to 5 inches over glowing coals for the same amount of
time.) Transfer the steaks to a cutting board and let them stand for 5
minutes. Cut the steaks into thin slices.
Divide the noodles between 2 plates, mounding them, arrange the slices of
steak on them, and surround the noodles with the bean sprouts and the bell
pepper. Garnish each serving with a mint sprig.
Gourmet June 1991
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