Vietnamese Rice-Noodle Salad with Grilled Beef

I am still very awake:( It's not supposed to be like this but unfortunately I took about a three-hour after-dinner nap with Trav, my sick husband. He was coughing whole night last night so that none of us got enough sleep. Well, chancy weather is a daunting thing yet it's expected in the Utah Valley. 

So, I made this salad-like meal for dinner. I saw the original recipe on this blog (Chinese) and I modified it a bit as usual: 

tw.myblog.yahoo.com/jw!7.m6LNuRGBIUNIf. FWf.pMZ8/article?mid=1581&prev=1608&next=398&l=f&fid=15

It served well to my cleaning-fridge purpose and saved us from a hamburger helper dinner. Way to go!

The salad dressing:

fish sauce: sugar: hot water

2               :1         :4

garlic, red chili pepper flakes, and a tablespoon (or more) lemon juice

The noodles:

Vietnamese rice noodles

shredded lettuce, shredded carrots (marinated with sugar and rice vinegar mixture; about 1:1),

fresh cilantro, and (shredded cucumber), ground peanuts for garnish 

The meat marinate:

fish sauce: sugar:oil

1               :1         :1

oyster sauce (at least two times as much as fish sauce)

garlic, about one teaspoon five spices power, and some pepper

*marinate the meat for at least one to two hours before grilling it

*make the dressing in advance and chill it in the fridge

*I only had Korean long noodles made of potato starch so I used it and it turned out pretty well. You can certainly experiment on your own. 

Mix the meat, the noodles, and the dressing right before eating. Enjoy!