Vietnamese Green Mango Noodle Bowl with Beef
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Portions​Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized green mango in place of traditional rice noodles.
Ingredients
- MARINADE
1 tsp Lemongrass, minced
1 Tbsp Shallot, minced
1 Tbsp Soy sauce
1 Tbsp Sugar
Ingredients1 lb New York strip steak
Ingredients½ cup Shallots, thinly sliced
1 cup Vegetable oil
CHILI LIME VINAIGRETTE1 ea Garlic clove, minced
1 ea Thai bird chiles, minced
¼ cup Brown sugar
¼ cup Fish sauce
¼ cup Lime juice
¼ cup Water
½ cup Shallot frying oil, cool
Ingredients4 ea Unripe (green) mango,* spiralized
1 cup Green beans, thinly sliced on bias
1 ea Red bell pepper, julienned
2 Tbsp Cilantro, chopped
2 Tbsp Thai basil, chiffonade
¼ cup Roasted peanuts, chopped
6 cups (1 head) Romaine lettuce, chopped
Directions
- Combine lemongrass, shallot, soy sauce, sugar in a bowl. Marinate beef for 30 minutes. Drain beef from marinade.
- Place shallots on paper towel lines sheet pan for 30 minutes.
- Heat a pot with the oil to 275°F. Fry shallots in batches until golden brown, drain, and reserve. Cool the oil.
- Mash the garlic and chilies in a mortar and pestle with the sugar until smooth. Transfer to a bowl and add fish sauce, lime juice and water. Drizzle in the shallot oil until incorporated.
- Heat a grill or griddle on high and grill or griddle the beef until just done. Slice thinly.
- Toss mango, green beans, bell peppers, cilantro, and Thai basil with chili lime vinaigrette.
- Place lettuce in bowls and top with the salad and beef. Garnish with fried shallots and peanuts.
