Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef tenderloin
Sliced very thinly across
The grain
And cut into 2 x 3 inch
Pieces
2 Stalks fresh lemon grass
Sliced paper-thin and finely
Chopped
2 Fresh cred chili peppers,
Minced
6 Cloves garlic -- minced
3 tb Nuoc mam sauce
OR light soy sauce
1 ts Arrowroot or cornstarch
Freshly ground black pepper
3 1/2 tb Vegetable oil
2 md Onions -- finely sliced
1 c Button mushrooms
1 ts Sugar
1/2 c Roasted peanuts -- coarsely
Ground
Sprigs of cilantro -- for
Garnish

*(Thit Bo Nau Voi Sa Va Nam).

1. Combine the beef, lemon grass, chili, half the garlic, 2
tablespoons Nuoc Mam sauce, arrowroot, black pepper, and 2
tablespoons oil in a bowl. Set aside for 20 minutes. 2. Pour 1
tablespoon oil in the wok over a medium heat and add the onions and
the remaining garlic. Stir-fry for 1-2 minutes until they are golden
brown. Remove the onions and set aside. Add 1/2 tablespoon more oil
and, when hot, add the beef, the mushr 3. Scoop the food from the wok
and arrante it on a warmed serving dish. Arrange the sauteed onions
around it and sprinkle th peanuts and black pepper over everything.
Garnish with cilantro sprigs.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

Browse by categories