Vietnamese Steak Noodle Salad

Ingredients

• 1  fresno chile red halved lengthwise sliced thin
• 0.3 cup cilantro leaves 
• 0.3 cup vietnamese fish sauce (nuoc mam or nam pla)
• 1 tablespoon flour 
• 0.3 cup optional: dill fresh
• 0.3 cup mint leaves fresh
• 6 tablespoons juice of lime fresh
• 3 tablespoons soya sauce divided reduced-sodium
• 1 lb rib-eye steak 
• 4 ounces rice noodles thin
• 2  shallots sliced
• 2 teaspoons sugar 
• 0.3 cup thai basil leaves fresh
• 0.3 cup vegetable oil 

Equipment

• bowl
• paper towels
• sauce pan
• pot
• broiler
• broiler pan
• candy thermometer

Directions

1. Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element.
2. Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat.
3. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside.
4. Cook noodles in boiling water until tender, about 2 minutes, then drain.
5. Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare.
6. Let rest 10 minutes, then slice thinly.
7. Meanwhile, in a small saucepan, heat oil until it registers 350 on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes.
8. Transfer to paper towel to drain.
9. In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side.