Lemongrass Chili Summer Pho Salad

Courtesy of Chef Diep Tran
Time: 30 minutes
Servings: 4
Difficulty Level: Medium

For the Salad: 

4 packets Nona Lim Pad Thai Noodles
¾ cup Nona Lim Pho Beef Bone Broth
1 pound hanger steak
1 small red onion, thinly sliced
1 cup Thai basil leaves, roughly torn
 

Lemongrass-Chili Dressing: 

½ cup canola oil
½ pound lemongrass, thinly sliced
4 garlic cloves, smashed
¼ cup red pepper flakes
1 medium shallot, roughly chopped
¼ cup Red Boat fish sauce
¼ cup Nona Lim Pho Beef Bone Broth
4 tsp turbinado sugar, plus more to taste
Salt to taste

 

DIRECTIONS

1. Start the dressing: Into a heavy-bottomed pot over medium heat, add canola oil, lemongrass, garlic, red pepper flakes, and shallot. Let the pot simmer until the garlic is tender, stirring frequently to avoid scorching at the bottom of the pot. This should take about 20 minutes.

2. While dressing is simmering, sear the hanger steak: Salt and oil the steak, then add to a hot large skillet. Let steak sear undisturbed for 4 minutes, then flip and sear the other side for another 5 minutes.  If you prefer your steak more medium, increase the sear time by 2 minutes on both sides. Turn off heat.

3. Transfer steak to a plate. Let cool for 5 minutes, then slice. Pour jus back into skillet.

4. Finish the dressing: Once the garlic has become tender, turn off the heat. Use an immersion blender to turn the mixture into a smooth paste.  Add Nona Lim Pho Beef Bone Broth, Red Boat fish sauce, and sugar.  Stir to combine.

5. Assemble Salad: With the skillet that was used to sear the hanger, bring 1 cup Nona Lim Pho Beef Bone Broth to a simmer, then add Nona Lim Pad Thai Noodles. Cook until noodles are thoroughly heated and relaxed. Add seared beef, reserved jus, and the lemongrass-chili dressing. Toss to incorporate all ingredients. Divide equally among 4 plates, garnishing with red onions and torn basil leaves.

Tip:

Make a double batch of the lemongrass chili dressing, divide it into 8 portions, and freeze until you need it.  With the lemongrass chili oil prepped and stored in the freezer, you can make a single-portion summer pho salad in about 15 minutes. The dressing is also a great condiment for pho noodle soups as well!