Lemongrass Beef Vermicelli

I like to go over to my parents house and have cooking bananzas occasionally and this time I made my version of Lemongrass Beef Vermicelli. Mom first had it at Hins Garden in kingwood and it became a favorite there. She tried to clone it but finding the sauce recipe was a challenge. I looked through lots of different versions of the recipe and adapted the one from Sonoma to my taste to make my own version. It was a huge hit and we should make it again soon. The only hiccup was Josh was not a huge fan. The Vietnamese thing was just not in his taste yet.

Nuoc Cham Sauce
5 T Fish Sauce
1/4 c Lime Juice
1 Red Chili(Fresh), Sliced
3 T Sugar
6 T water
1 sm clove garlic, grated
Meat marinade
3 stalks lemongrass, crushed and minced
4 cloves garlic, smashed
1 inch ginger, grated
2 T fish sauce
salt and pepper
1/2 tsp sugar
Beef, thinly sliced
For the Salad
Rice noodles, cooked
finely shredded romaine lettuce
1 english cucumber, julienned
2 large carrots, julienned
peanuts, chopped
Cilantro
Basil
1. marinate the meat for and hour or two then cook quickly over high heat. You can grill it or stir-fry it.
2. Make the sauce.
3. Assemble the dish to your taste. Noodles on bottom and then all the fixings and as much or as little sauce as desired.