Asian

Vietnamese lemongrass beef platter
1. 

500g fillet steak, thinly sliced
4 lemongrass stalks, woody outer leaves removed, chopped
4 cloves garlic, finely chopped
1 small red chilli, seeded and chopped
2 shallots, finely chopped
2 tbsp fish sauce
vegetable oil

ACCOMPANIMENTS
150g rice vermicelli noodles
cos or baby gem lettuce, 12 crisp leaves
coriander, mint, dill and basil leaves
carrots or cucumbers julienned
fried onion, garlic or shallot slices
spring onions sliced
chilli lime dipping sauce or sticky peanut sauce 

Soak some bamboo skewers for 15 minutes or use metal ones. Thread the beef on the skewers then put in a flat dish and marinate in the lemongrass, garlic, chilli, shallots, fish sauce and 2 tsp oil for at least 15 minutes. Chill until cooking.

For the accompaniments, pour boiling water over the noodles and soak until al-dente. Drain, rinse in cold water and dry on tea towels. Cut into shorter pieces with scissors and drizzle a little oil over to keep from sticking. Put on platters with the other fresh herbs and vegetables. Keep refrigerated.

Heat a grill pan, barbecue or frying pan. Brown the meat in batches for a minute on each side. Serve with accompaniments and the sauce.

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