Vietnamese Beef Noodle Salad: Pho Tron

Step 1

Cook noodles according to package instructions. Run under cold water and set aside.

Step 2

Slice the beef into very thin pieces. Combine in a pitcher the salt, ginger, pepper, five spice powder, lime juice and garlic powder. Place the meat slices in a zip top bag and pour in the marinade. Purge the air then seal the bag and be sure all the meat is coated. Squeeze the meat around the bag a bit to cover in the marinade. Place in the refrigerator for about two hours.

Step 3

Heat oil on medium. Add the beef and cook about 1-2 minutes on each side until brown and cripy on the edges. Set the beef aside and allow to cool before serving.

Step 4

While the meat is resting assemble your greens. Mix lettuce, cilantro, Thai basil, and mint,  in a bowl.

Step 5

Blanch the bean sprouts, and when completely cool, add to the greens mixture.

Step 6

In a small bowl whisk together the vinegar and the fish sauce. Add in the sugar, and stir well. The flavor should be more along the lines of sweet and sour.

Step 7

Add 2 Tbsp of vegetable oil to a skillet on medium heat and place the shallot slices. Fry until crispy and brown. Remove and dry on a paper towel.

Step 8

Portion equal amounts of each item on a plate/bowl. Top with peanuts, crispy shallots and slices of Thai chilies  if desired. Serve with rice noodles on the side.