This is a pretty standard Vietnamese cold noodle dish, aka “bun”. Go to any Vietnamese restaurant serving standard fare and you’ll see “bun thit nuong” (rice noodles with grilled pork), “bun thit nuong tom” (rice noodles with grilled pork AND shrimp) and “bun thit nuong cha gio” (rice noodles with grilled pork AND crisp spring rolls).

This version is sort of a twist with rare-ish grilled steak, which you generally won’t find on a standard Viet menu, as the beef, while perfumed with lemongrass and fish sauce, is most likely thin slices of beef that has either been quickly sauteed or threaded in skewer form and grilled.

Steak Salad

Makes two servings. If you want to make more, just double everything, you fucking moron.

• 1/2 pound semi-lean steak filet, like a sirloin, flatiron, or skirt
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• 3 kaffir lime leaves
• 3 stalks of lemongrass, trimmed
• 2 cloves of minced garlic
• 2 thai bird chilies, minced
• 1/2 pounds of rice stick noodles
• 1/2 English Cucumber
• A couple broad leaves of red or green leaf lettuce
• Variety of fresh herbs, including spearmint, perilla (shiso), cilantro, thai basil, rau rum
• 4 tablespoons coarsely ground toasted peanuts
• 4 tablespoons prepared nuoc cham dressing

Prepare the lemongrass by chopping off the thin tops, and the large 1/2 inch nub on the fat end. Halve the stalks, the quarter lengthwise, then use your fine knife skills to create an extremely fine mince.

Similarly, mince the lime leaves and chilies into extremely fine particles.

Coat the beef filet with lemongrass, lime leaves, garlic and chilies, and pour over fish sauce and sesame oil. Turn a couple times to coat completely, and marinate for an hour or preferably more.

Grill the steak over very hot coals for a couple minutes per side.

Set aside to cool for 10-15 minutes. Slice.

Peel, halve, and slice cucumber. Chiffonade lettuce and herbs.

Toast the peanuts in a cast iron pan.

Give them a few pounds in a mortar or a few whirls in a coffee grinder.

Boil rice noodles for 2-3 minutes (or according to directions). Shock in ice bath, and rinse in cold water to remove residual starch.

Put noodles and steak into large mixing bowl and add herbs, lettuce, cucumber. Pour over nuoc cham dressing and toss to coat evenly. Dish out and top with chopped peanuts.