Vietnamese-style beef and vermicelli salad

AT A GLANCE

  • Serves 4 people

  • 250 gm vermicelli
  • 45 gm roasted peanuts
  • ½ small white onion, thinly sliced
  • 2 Lebanese cucumbers, thinly sliced
  • 2 cups each Vietnamese mint and coriander
  • 100 gm bean sprouts
  •  
  • Marinated beef
  • 500 gm beef tenderloin, thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tsp sesame oil
  • 2 tsp honey
  •  
  • Nuoc cham
  • 60 ml white vinegar
  • 55 gm (¼ cup) caster sugar
  • Juice of 2 limes
  • 2 tbsp fish sauce
  • 3 small red chillies, finely chopped
  • 1 garlic clove, crushed
01   For marinated beef, combine ingredients in a bowl.
02   Soak vermicelli in boiling water for 5 minutes, then drain, rinse under cold running water, drain again and snip with scissors into 10cm-15cm lengths. Set aside in a bowl.
03   Meanwhile for nuoc cham, combine ingredients in a bowl and season to taste.
04   Thread beef onto skewers and chargrill, turning once, until charred and just cooked (30 seconds to 1 minute each side).
05   Toss vermicelli and remaining ingredients in a bowl, add dressing, toss to combine, top with bean sprouts and serve with beef.
View Full Site