If you like chilies and peanuts, this
delicious dish makes the perfect choice. You can add as much sate as you
like, but remember - it's fiery. The stringy rice sticks are fiddly to
stir-0fry as they have a tendency to cling to one another, so work quickly
and lubricate them with a little extra oil. This dish is usually served
with a table salad or pickles.
For the sate
Beef sirloin, cut against the grain into thin slices
Dried rice sticks (vermicelli), soaked in warm water for 20 minutes
Fresh basil and mint, stalks removed, leaves shredded, for garnishing
Dried Serrano chilies, seeded
Groundnut (peanut) or vegetable oil
Roasted peanuts, finely ground
To make the sate, grind the Serrano
chilies in a mortar with a pestle. Head the oil in a heavy pan and stir
in the garlic until it begins to color.
Add the chilies, curry powder and the
peanuts and stir over a gentle heat, until the mixture forms a paste.
Remove the pan from the heat and leave the mixture to cool.
Heat a wok or heavy pan, and pout in 15 ml
oil. Add the sliced beef and cook for 1-2 minutes, and stir in 7.5 ml of
the spicy peanut sate.
Tip the beef on to a clean place and set
aside while you prepare the noodles.
Drain the rice sticks. Add 7.5 ml oil in
the wok and add 15 ml sate. Quickly toss the noodles, until they are
evenly coated in the sauce (add more oil if they stick together) and
cook for 4-5 minutes, or until tender.
Toss in the beef for 1 minute, then add
the bean sprouts with the nuoc cham. Tip the noodles on to a serving
dish and sprinkle with basil and mint.
South-east Asian links
Although it is quite similar to pad Thai,
one of the national noodle dishes of Thailand, the addition of nuoc cham,
basil and mint give this fragrant dish a distinctly Vietnamese flavor.
There are many similar versions throughout South-East Asia, made with
shrimps, pork and chicken.