Grilled Vietnamese Beef Noodle Salad
Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients
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400g fillet eye beef, sliced thinly
1 stalk lemongrass, white part only
2 tbsp fish sauce
1 tbsp lime juice
5 garlic cloves
1 tsp pepper
1 tsp sugar
2 tbsp oil
200g rice vermicelli
1 cucumber, sliced into thick matchsticks
2 carrots, julienne
½ iceberg lettuce, shredded
2 cups bean sprouts
Handful mint leaves
Handful Thai basil leaves
Handful coriander leaves
¼ cup unsalted peanuts
¼ cup Asian shallots
Dressing
1 garlic clove
1 chilli, sliced
2 limes
1 tbsp caster sugar
2 tbsp rice wine vinegar
¼ cup fish sauce
¼ cup water
Method
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1. Mortar and pestle the garlic, pepper, lemongrass and sugar. Add the beef in, add fish sauce and mix together. Set aside to marinate for 30 minutes.
2. Make the dressing, mortar and pestle the garlic and chilli. Add to a bowl, then whisk in the fish sauce, lime juice and water.
3. Soak the rice vermicelli in hot water for 10 minutes. Drain and rinse under cold water and set aside. Divide among 4 bowls.
4. Slice your vegetables, the cucumber carrots and iceberg lettuce. Pick the leaves from the herbs. Set aside for serving.
5. Heat 1 tbsp of oil in a wok. Cook the steak in 2 separate batches (reserving the second tbsp of oil for the second batch).
6. To serve, add steak on top of the noodles. Divide cucumber, carrots amongst bowls. Top with bean sprouts, herbs, mint, Thai basil and coriander. Sprinkle with peanuts, shallots and dressing.
