| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vietnamese |
June 1991 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Capellini; or other thin |
|
|
; spaghetti |
| 3 |
tb |
White-wine vinegar |
| 1 1/2 |
tb |
Soy sauce |
| 2 |
|
Garlic cloves; minced |
| 4 |
ts |
Sugar |
| 1/4 |
ts |
Dried hot red pepper flakes |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Anchovy paste |
| 1/4 |
c |
Packed fresh mint leaves; shredded, or 1 |
|
|
; teaspoon dried, |
|
|
; crumbled, plus 2 |
|
|
; mint sprigs for |
|
|
; garnish |
|
|
Two; (3/4-inch-thick) |
|
|
; boneless shell |
|
|
; steaks (about 1 |
|
|
; pound) |
| 3/4 |
c |
Fresh bean sprouts; rinsed and drained |
| 1/2 |
|
Red bell pepper; cut into julienne |
|
|
; strips |
INSTRUCTIONS
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 well-seasoned 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 medium-rare 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.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”