1 cake firm bean curd, cut into ¼-inch by 1-inch pieces (drained and patted dry on paper towels)
2 tablespoons nuoc mam (fish sauce)
Salt and freshly ground black pepper to taste
6 ounces thin rice sticks (found in Oriental and Vietnamese and Thai markets)
1 pound fresh bean sprouts
FOR THE EGG
2 eggs, beaten well
1 teaspoon peanut oil
GARNISHES
½ red bell pepper, cored, seeded, and finely julienned
Egg, julienned
Fresh coriander sprigs
Red and green bell pepper rings
How To Cook:
1. In a stove-top casserole brown the beef in the peanut oil. Add the tomato sauce, 1 teaspoon of the sugar, the pickled garlic, cayenne, and Chicken Stock. Simmer until the beef is tender, about 1 hour.
2. Place the oil for frying in a wok or heavy pot. Deep-fry the bean curd at 375°F until golden brown. Be sure the bean curd pieces have been dried a bit or they will spatter in the wok. Do one third of the pieces at a time. Drain and set aside.
3. Add the bean curd and nuoc mam (fish sauce) to the beef mixture and simmer 10 minutes more. Salt and pepper to taste. Set aside to cool.
4. In the same wok, deep-fry the rice sticks in small batches at 400°F for just a moment as they puff up; remove and drain. Fry again at 400°F until golden brown. Drain on paper towels and set aside.
5. Heat another wok or frying pan on low heat. Rub 1 teaspoon peanut oil on wok with a paper towel to coat the surface. Add the eggs and turn the wok to coat the surface evenly with a thin layer of egg. Cook over low heat until the egg dries out. Remove and chop into a fine julienne.
6. Toss the beef mixture with the fried rice sticks and bean sprouts. Remove to a large platter and top with garnishes, including the julienned egg.
