Lemongrass beef vermicelli bowl from That Noodle Life: Soulful, Savory, Spicy, Slurpy (page 56) by Mike Le and Stephanie Le

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Notes about this recipe

  • Bessp on May 28, 2024

    This went down very well. I made it pretty much exactly according the recipe. It was pretty quick and very tasty. This would make an excellent summer meal to prep for lunches. I used persian cucumbers and iceberg lettuce. I also added a bit of mint. because I had it. The beef would be quite salty on its own, but it balanced the plain noodles and lettuce well.

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