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Vietnamese lemongrass beef noodle salad
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Prep Time:
55 minutes
Cook Time:
5 minutes
Total Time:
60 minutes
Discover the delight of quick Vietnamese-inspired lunch by Marion Grasby.
Ingredients:
  • 1 tsp peppercorns
  • 1 stalk lemongrass, white part only, bruised, sliced
  • 3 cloves garlic
  • 6.10 gm fish sauce
  • 400g beef rump steak, trimmed, cut into 2mm-thick slices
  • 250g rice vermicelli (see note)
  • 1 Lebanese cucumber, seeds removed, thinly sliced on the diagonal
  • 140g (2 cups) shredded iceberg lettuce (see note)
  • 1 small carrot, peeled, cut into julienne (matchsticks)
  • 125.00 ml Thai basil leaves (see note)
  • 125.00 ml mint leaves
  • 36.80 gm vegetable oil
  • 500.00 ml bean sprouts
  • 35g (1/4 cup) roasted unsalted peanuts, roughly chopped
  • 40g (1/2 cup) Asian fried shallots (see note)
  • 1 red bird's eye chilli, roughly chopped
  • 1 clove garlic
  • 60ml (1/4 cup) fish sauce
  • 42.00 gm lime juice
  • 15.00 gm caster sugar
Instructions:
  • Crush peppercorns, lemongrass, and garlic in a mortar and pestle until a rough paste forms. Transfer the paste to a large bowl, mix in fish sauce and sugar until combined. Add steak, coat it well, then refrigerate covered for 30 minutes to marinate.
  • Prepare the lime-chilli dressing by crushing chili and garlic into a smooth paste using a mortar and pestle. Transfer the paste into a bowl and combine with fish sauce, lime juice, sugar, and 60ml (1/4 cup) water. Keep it aside. The dressing yields 3/4 cup.
  • In a large bowl, gently place the noodles and pour over boiling water. Let them stand for 4 minutes or until tender. Drain and rinse under cold running water. Snip noodles into 8cm lengths with scissors and distribute evenly among large bowls.
  • Arrange cucumber, lettuce, carrot, Thai basil, and mint in individual piles on top of the noodles.
  • 1. Heat oil in a wok over high heat until sizzling. Cook marinated steak in two batches, tossing, for 2 minutes or until fully cooked. Serve the steak in bowls, drizzle with dressing, and top with bean sprouts, peanuts, and Asian fried shallots.

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