Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!peerfeed.ncal.verio.net!feeder.qis.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Vietnamese Style Steak with Noodles Followup-To: rec.food.cooking Date: 12 Apr 1999 06:24:41 -0600 Organization: @Home Network Lines: 39 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3710AEE5.153DE272@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32190 Vietnamese Style Steak with Noodles 2 1-inch-thick Chuck steaks (about 1 pound) 6 ounces capellini, or other thin spaghetti 3 tablespoons white vinegar 1 1/2 tablespoons lite soy sauce 5 garlic cloves, minced 4 teaspoons raw sugar 1/4 teaspoon dried hot red pepper flakes or cayenne 1/4 teaspoon salt 1/8 teaspoon anchovy paste 1/4 cup fresh mint leaves, shredded, or 1 teaspoon dried, crumbled 3/4 cup fresh bean sprouts, washed 1/2 red bell pepper, cut into thin strips 1/2 green bell pepper cut into thin strips In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, soy sauce, garlic, sugar, red pepper flakes or cayenne, salt, and anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint. Grill steaks on an oiled grate until medium rare. Remove from grill and let 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. -- Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.