Just a note before I start talking about this recipe -since I can’t post new recipes this week, there are some great recipes available in the recipe archive. Just click on “Recipes” at the top of this page.
One recipe I think would be good is to use the Stuffed Pepper recipe and substitute fajita chicken for regular chicken, Mexican blend cheese for Parmesan, and salsa for marinara.
On to Vietnamese beef-
I thought I would never own a bottle of fish sauce. Luckily the first time I had it I didn’t know it, or I’m sure I would’ve thought twice about eating the dish. If you’ve ever had a Vietnamese dish or even a Thai dish, you’ve most likely had fish sauce. It is not the best smelling stuff, and absolutely don’t taste it right out of the bottle. But just like anchovy paste, it adds a richness and background flavor that you can’t achieve with anything else (like in a Caesar Salad). You can find small bottles in the Asian section of the grocery store. Once you’re hooked, like me, go to an Asian store and buy Three Crab fish sauce (three crabs on the label). My Vietnamese girlfriend always called it her “ancient Chinese secret.”. Any kind of steak is great to use in this recipe. This week I would use the strip steak on sale at Brookshire Brothers.
besides vietnamese beef salad, try teriyaki beef salad. They’re both incredibly good summer dishes.