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Ingredientes
- 2-3 T vegetable oil
- 2 T double strength tomato paste
- 1½ t Thai shrimp paste
- 2 T nam prik pao
- 3 shallots, thinly sliced
- 4 garlic cloves, minced
- ¼ cup water
- 3 qt low sodium (or no sodium if homemade) good quality beef stock (I used homemade)
- 1 bruised lemongrass stalk, tied into a knot
- 2 T Thai fish sauce, plus more to taste
- 2 T light brown sugar
- cooked rice vermicelli
- Garnishes:
- chopped cilantro
- chopped napa cabbage
- chopped scalions (we did not have)
- chopped Thai basil (we did not have)
- lime wedges (lime juice was crucial to this, we felt)
- fish sauce
- nam prik pao
- Sirracha
- thinly sliced beef steak, such as round steak (what I used) or sirloin*
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 564g | |
| Calories 1394 | |
| Calories from Fat 1064 | 76% |
| Total Fat 118.4g | 148% |
| Saturated Fat 46.57g | 186% |
| Trans Fat 0.29g | |
| Cholesterol 281mg | 94% |
| Sodium 1290mg | 54% |
| Potassium 1187mg | 34% |
| Total Carbs 18.24g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.05g | 6% |
| Protein 67.53g | 108% |
