Lemongrass vermicelli is one of my all time favourite dishes and my guilty pleasures especially when its cold or I'm unwell. So I decided to try my hand at it and make a healthier version, this sauce has a lot less sodium than the regular kind so enjoy! Use beef, chicken, shrimp or tofu for this recipe. 

Ingredients: 
1 bag rice noodles
1 package chopped basil
 crushed peanuts
1 package lettuce, carrots, and cucumers
1 package shaved beef 
3 T lemongrass
4 cloves garlic
2 T chili peppers
1 T soy sauce
1 T Sesame oil 


1. Place rice noodles in a bowl, pour hot water from the tap over it an let sit for 25 minutes
2. In a large pan or wok over medium heat, add sesame oil in, and crushed garlic. Let brown, add in lemongrass and chili peppers and soy sauce. Add in beef and cook until done, set aside beef and keep sauce in pan. 
3. Chop up handful of lettuce, shaved carrots,  handful of cucumbers noodled, or sliced thinly. 
4. Drain noodles and add into pan with sauce. 
5. Combine all ingredients into a bowl and add a couple drops of fish sauce on top. Fish sauce is incredibly high in sodium so use sparingly.