Ingredients
⅓cupunsalted roasted peanuts,or cashews, finely chopped, brimming
3medium green onions,white and green parts, finely chopped
1tbspMadras-style curry powder,preferably Sun brand
¾tsprecently ground black pepper
3tbspwater
1tbspoyster sauce,brimming
1tbspfish sauce
1½lbsground beef,(about 85 percent lean)
2½tbspsugar,or 3 to 4 tbsp maple syrup
4tbspfresh lime juice
½cupwarm water,or as needed
2tspjapanese rice vinegar,unseasoned, optional
4tbspfish sauce
2orThai or serrano chiles,thinly sliced and seeds intact, or 2 to 3 tsp chile garlic sauce, or sambal oelek, optional
1largegarlic clove,minced, optional
½smallcarrot,cut into thin matchsticks or coarsely grated, optional
6ozsmall dried round rice noodles,(maifun) or 8 oz dried rice capellini or thin spaghetti
leaves from 1 head of soft-leaf lettuce,such as butter, Boston, or red or green leaf
8bushy sprigs fresh mint,or basil
12sprigs fresh cilantro
2orThai or serrano chiles,thinly sliced and seeds intact, or 2 to 3 tsp chile garlic sauce or sambal oelek, optional
1largegarlic clove,minced
½smallcarrot,cut into thin matchsticks or coarsely grated
Preparation
Form the patties:
In a medium bowl, combine the chopped peanuts, green onions, curry powder, black pepper, water, oyster sauce, and fish sauce.
Add the beef and mix with fingers. (If not cooking right away, cover and refrigerate for up to 24 hours.) Form into 24 patties, each a good 2 inches wide and ½ inch thick. Set aside.
In a small bowl, combine 2 tablespoons of the sugar (or 3 tablespoons of the maple syrup), 3 tablespoons of the lime juice, and the water.
Taste the limeade and, if needed, add the remaining 1 ½ teaspoons sugar (or 1 tablespoon maple syrup) and/or 1 tablespoon lime juice.
Dilute with water if needed. If there’s an unpleasant tart-bitter edge, add the vinegar to fix the flavor.
Add the fish sauce to the bowl depending on the brand and taste. Aim for a bold, forward finish that’s a little gutsy. (Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs which will need an extra flavor lift.)
If desired, add the chiles, garlic, and/or carrot. The sauce can sit at room temperature for up to 8 hours until serving.
Bring a large pot of unsalted water to a boil, add the noodles, and return to a boil. Cook until tender-chewy (package instructions are often not helpful, so test a strand—this can take anywhere between 2 and 8 minutes).
Drain, rinse with water, drain again, and let cool for 5 minutes.
Since the noodles are unwieldy, arrange them as 2-inch nests on a plate or in a shallow bowl. Set at the table with the dipping sauce, lettuce, and fresh herbs.
Lightly oil a cast-iron stove-top grill pan (or lightly film a heavy skillet with oil) and set over medium-high heat.
In batches, add the beef and cook for 4 to 5 minutes, turning midway, until medium to medium-well done. (These are usually not eaten medium-rare, but cook for less time, if desired.) Transfer to a platter and let cool for a few minutes.
Build lettuce wraps with herbs, noodles, and beef. For easier eating, break or cut each patty into a few bite-size pieces.
Set the sauce at the table or portion it out in small bowls in advance of serving. Dunk in the sauce and eat.
