Bun Thit Bo Xao (Vietnamese Beef and Lemongrass Rice Noodle Bowl)

Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 5-6 minutes until al dente. Drain, rinse under cold water to stop cooking, and set aside.

Heat a large wok or heavy skillet over high heat. Add the ground beef, breaking it up with a wooden spoon. Sear until deeply browned and slightly crispy at the edges, about 6-8 minutes.

Lower heat slightly, stir in the garlic & green onion sauce, and toss to coat the meat, allowing the sugars to caramelize into a sticky glaze.

Add the chopped rainbow Swiss chard and scallions. Sauté just until the chard has wilted and turned vibrant, about 2 minutes.

Divide the cooked noodles into a wide bowl. Top with the glazed beef and chard mixture. Garnish generously with the remaining fresh scallions. The heat of the meat will gently warm the noodles as you toss them together to eat.