Lemongrass Beef And Onions Over Rice Vermicelli (Bun Bo)

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
528
FAT
87%
CHOL
37%
SOD
162%

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Ingredients for 4 servings

1 large garlic clove

1 fresh red chili, seeded

1/4 cup fresh lime juice

5 Tbs. fish sauce

3 Tbs. sugar

6 Tbs. water

2 Tbs. grated carrot

3/4 lb. dried rice vermicelli, soaked in &nbsp warm water for 15 minutes

1 lb. beef chuck or flank, thinly sliced against &nbsp the grain

3 lemongrass stalks, tender midsection &nbsp only, finely minced

5 garlic cloves, chopped

1 1/2 Tbs. fish sauce

1/2 tsp. sugar

Freshly ground pepper, to taste

4 cups finely shredded red or green-leaf lettuce &nbsp or romaine lettuce

1/2 English cucumber, peeled and finely &nbsp julienned

2 cups bean sprouts

1 carrot, peeled and finely grated

1/2 cup coarsely chopped fresh Thai basil

1/2 cup finely shredded fresh mint leaves

3 Tbs. vegetable oil, or as needed

1 large red onion, very thinly sliced

1/2 cup chopped unsalted roasted peanuts

Fried shallots for serving (see note)

For the nuoc cham dipping sauce:

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