{"id":2849,"date":"1999-12-04T13:04:18","date_gmt":"1999-12-04T13:04:18","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/vietnamese-beef-salad\/"},"modified":"1999-12-04T13:04:18","modified_gmt":"1999-12-04T13:04:18","slug":"vietnamese-beef-salad","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/vietnamese-beef-salad\/","title":{"rendered":"Vietnamese Beef Salad"},"content":{"rendered":"<div class=\"asset-body\">\n<p>For marinade:<br \/>\n2 cloves garlic, minced<br \/>\n1 fresh hot pepper, halved, seeds removed<br \/>\n3 green onions, white part chopped<br \/>\n1 Tb. sugar<br \/>\n1 Tb. nuoc mam (fish sauce)<br \/>\n1 Tb. lime juice<br \/>\n1 Tb. sesame oil<br \/>\n1 lb. beef sirloin<br \/>\n2 Tbs. peanut oil<br \/>\nFor salad:<br \/>\n1\/2 lb. rice vermicelli<br \/>\n1 carrot, peeled &amp; shredded<br \/>\n1 small cucumber, peeled, seeded &amp; very thinly sliced<br \/>\n1 1\/2 c. fresh bean sprouts<br \/>\n1 1\/2 c. chopped lettuce<br \/>\n1\/2 c. chopped roasted peanuts<br \/>\nFor sauce:<br \/>\n1 Tb. each minced coriander, mint<br \/>\n1 clove garlic, minced<br \/>\n1 small fresh hot pepper, halved, seeds removed, minced<br \/>\n2 Tbs. sugar<br \/>\n1 c. water<br \/>\n2 1\/2 Tbs. nuoc mam (fish sauce)<br \/>\n2 1\/2 Tbs. fresh lime juice<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Prepare marinade by combining garlic, pepper, onion, sugar, nuoc mam, lime juice &amp; sesame oil in a food processor &amp; blending until smooth. Cut beef in matchstick size pieces. Pour marinade over beef &amp; let marinate for 1 hour or more in refrigerator. Heat oil in a wok &amp; saute the beef briefly, just until cooked through. Set aside. Cook rice vermicelli in boiling water until just tender (about 3 minutes). Drain under cool running water &amp; set aside. Prepare salad on individual serving plates. Combine sauce ingredients &amp; toss noodles &amp; 1\/2 of the peanuts together with 4-5 Tbs. of sauce. Line plates w\/ lettuce. Top with bean sprouts, then carrot &amp; cucumber. Reheat cooled beef briefly, then divide on top of plates, top w\/ noodle mixture. Drizzle w\/ extra sauce.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>For marinade: 2 cloves garlic, minced 1 fresh hot pepper, halved, seeds removed 3 green onions, white part chopped 1 Tb. sugar 1 Tb. nuoc mam (fish sauce) 1 Tb. lime juice 1 Tb. sesame oil 1 lb. beef sirloin 2 Tbs. peanut oil For salad: 1\/2 lb. rice vermicelli 1 carrot, peeled &amp; shredded [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-2849","post","type-post","status-publish","format-standard","hentry","category-salad"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2849"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2849\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}