Ginger beef vermicelli from The Slanted Door: Modern Vietnamese Food by Charles Phan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on March 12, 2023

    Excellent! Very easy and lots of delicious ginger. The crunchy lettuce was a nice contrast of textures with the tender beef

  • crandall57 on March 04, 2015

    We used skirt steak. Loved it. Will make it again.

  • Barb_N on October 11, 2014

    I read this recipe this a.m. and had all the ingredients on hand, although after a trip to the store I decided to sub Chinese mustard greens for the lettuce. I'm glad I did. This was quick and tasty but not a lot of punch- until I bit into a slice of ginger. I decreased the fish sauce and upped the garlic. A bit unconventional but I served it with a sauce made from Smoke and Pickle's Pickled garlic. I can see lots of variations of this recipe making their way into my routine.

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