Recipe - Vietnamese-Style Grilled Steak With Noodles

6 ounce Capellini; or other thin
; spaghetti
3 tablespoon Whitewine vinegar
1 One half tablespoon Soy sauce
2 Garlic cloves; minced
4 teaspoon Sugar
One fourth teaspoon Dried hot red pepper flakes
One fourth teaspoon Salt
1/8 teaspoon Anchovy paste
One fourth cup Packed fresh mint leaves;
shredded, or 1
; teaspoon dried,
; crumbled, plus 2
; mint sprigs for
; garnish
Two; (3/4inchthick)
; boneless shell
; steaks (about 1
; pound)
Three fourths cup Fresh bean sprouts; rinsed
and drained
One half Red bell pepper; cut into
julienne
; strips

In a kettle of boiling salted water boil the capellini until it is just
tender and drain it in a colander. Rinse the xcapellini under cold water
and drain it well. While the noodles are boiling, in a blender blend the
vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red
pepper flakes, the salt, and the anchovy paste until the sauce is smooth.
In a bowl toss the noodles with the sauce and the shredded mint.

Heat a wellseasoned ridged grill pan over moderately high heat until it is
hot and in it grill the steaks, patted dry and seasoned with salt and
pepper, for 3 to 4 minutes on each side, or until they are springy to the
touch, for mediumrare meat. (Alternatively the steaks may be grilled on an
oiled rack set 4 to 5 inches over glowing coals for the same amount of
time.) Transfer the steaks to a cutting board and let them stand for 5
minutes. Cut the steaks into thin slices.

Divide the noodles between 2 plates, mounding them, arrange the slices of
steak on them, and surround the noodles with the bean sprouts and the bell
pepper. Garnish each serving with a mint sprig.

Serves 2.

Gourmet June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.