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Vietnamese lemongrass beef and noodle salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious Asian salad, ideal for quick weeknight meals.
Ingredients:
  • 150g dried vermicelli noodles
  • 18.40 gm vegetable oil
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 small red chilli, finely chopped
  • 600g lean beef mince
  • 42.00 gm soy sauce
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 10.00 gm caster sugar
  • 750.00 ml iceberg lettuce, thickly shredded
  • 1 carrot, cut into matchsticks (see Notes)
  • 125.00 ml fresh mint leaves, torn
  • 82.50 ml fresh Thai basil leaves
  • 82.50 ml peanuts, salted, roasted
  • 40.00 ml fried shallots (optional, see note)
Instructions:
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until they are soft. Drain the noodles and roughly chop them.
  • Preheat a wok over high heat. Pour in oil and swirl to coat the wok. Toss in lemongrass, garlic, and chili. Stir-fry for 1 minute until fragrant. Add the minced meat and stir-fry for 5 minutes until browned. Mix soy sauce, fish sauce, lime juice, and sugar in a small jug. Pour the mixture into the wok and stir-fry for an additional 2 minutes until heated through.
  • In a large shallow serving bowl, arrange lettuce, noodles, minced mixture, carrot, mint, basil, peanuts, and shallots. Serve and enjoy!

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