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Vietnamese beef skewers with vermicelli salad
Vietnamese beef skewers with vermicelli salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Choose rump steak for a delicious and affordable meal!
Ingredients:
  • 2 lemongrass stalks, trimmed, chopped
  • 2 garlic cloves, chopped
  • 1 eschalot, chopped
  • 24.40 gm fish sauce
  • 400g beef rump steak, cut into thin strips
  • 250g Chang’s rice vermicelli noodles
  • 1/4 iceberg lettuce, shredded
  • 2 small carrots, peeled, grated
  • 125.00 ml shredded fresh mint leaves
  • 125.00 ml Vietnamese dipping sauce (see note)
Instructions:
  • Create a flavorful paste by blending lemongrass, garlic, eschalot, and fish sauce. Mix the paste with steak in a bowl, ensuring it's well coated. Thread the steak onto skewers.
  • Boil noodles for 3 minutes until tender. Drain and rinse under cold water. Divide into bowls, top with lettuce, carrot, and mint. Drizzle with sauce before serving.
  • Preheat a lightly greased barbecue plate or chargrill over high heat. Grill the skewers for 1 to 2 minutes on each side for medium doneness or to your preference. Then, add the cooked skewers to the noodle mixture and serve.

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