Vietnamese lemon grass beef and rice noodle salad


  • Serves 6 people

  • 2 golden shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 stalks lemon grass, finely chopped
  • 80 ml (1/3 cup) fish sauce
  • 450 gm beef sirloin, cut into strips
  • 2 small red chillies, finely chopped
  • 55 gm (¼ cup) white sugar
  • 70 ml lime juice
  • 60 ml (¼ cup) rice vinegar
  • 250 gm fresh rice sheet noodles
  • 1 iceberg lettuce, cut into thin wedges
  • 2 Lebanese cucumbers, cut into julienne
  • 1 carrot, cut into julienne
  • 50 gm bean sprouts
  • 1½ cups (loosely packed) coriander leaves
  • 1½ cups (loosely packed) Vietnamese mint leaves
  • To serve: roasted peanuts, coarsely chopped
01   Combine shallot, 3 cloves of garlic and lemongrass in a mortar and, using a pestle, pound to a coarse paste. Add 1 tbsp fish sauce, season to taste with sea salt and freshly ground black pepper and pound to combine. Place beef and lemongrass paste in a non-reactive bowl, toss to coat, cover with plastic wrap and marinate for 1 hour.
02   Combine remaining garlic and fish sauce, chilli, sugar, lime juice and vinegar and stir until sugar dissolves. Set dressing aside.
03   Place rice noodles in a heat-proof bowl, pour over boiling water and stir using chopsticks to separate noodles. Drain, refresh in cold water, then drain again.
04   Thread beef onto bamboo skewers which have been soaked in water for 10 minutes. Heat a chargrill pan over high heat and cook beef skewers for 1-2 minutes on each side.
05   Combine noodles, lettuce, cucumber, carrot, bean sprouts and herbs in a large bowl. Remove beef from skewers, add to bowl, drizzle with dressing and toss to combine, divide among bowls, scatter with peanuts and serve immediately.







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