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Vietnamese beef noodle salad
Vietnamese beef noodle salad
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Prep Time:
210 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Elevate your dish with fast, tasty, and satisfying noodles.
Ingredients:
  • 65.63 gm lime juice
  • 44.00 gm sweet chilli sauce
  • 1 garlic clove, crushed
  • 42.00 gm soy sauce
  • 12.20 gm fish sauce
  • 16.00 gm brown sugar
  • 1 tsp sesame oil
  • 600g beef rump steak
  • 100g dried vermicelli noodles
  • Canola oil cooking spray
  • 125.00 ml whole fresh mint leaves
  • 125.00 ml Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • 82.50 ml dry-roasted peanuts, chopped
  • 1 Lebanese cucumber, halved, sliced
  • 20.00 ml finely chopped lemongrass
Instructions:
  • In a bowl, mix garlic, soy sauce, fish sauce, sugar, and sesame oil. Add beef and coat evenly. Cover and refrigerate for 3 hours, remembering to turn beef after 2 hours.
  • Place noodles in a heatproof bowl and cover them with boiling water. Let them sit for 10 minutes, then drain and roughly chop. Allow them to cool before using.
  • Prepare the barbecue plate or chargrill by spraying it with oil and heating it over medium-high heat. Take the beef out of the marinade and grill each side for 5 to 6 minutes for a medium cook or to your preferred doneness. Place the beef on a plate, cover it with foil, and let it rest for 10 minutes before thinly slicing.
  • In a bowl, mix together noodles, fresh mint, basil, coriander, peanuts, cucumber, and beef. Pour in the dressing and toss everything together. Serve and enjoy!
  • Combine zesty lime juice, sweet and spicy chili sauce, and fragrant lemongrass in a jug. Add a perfect pinch of salt and pepper to elevate the flavors.

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