Vietnamese Beef Noodle Salad

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Yield: 4


  • 2 stems lemongrass
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoons sesame oil
  • 1 tablespoon neutral flavoured oil
  • 2 teaspoons finely chopped palm sugar (or brown sugar)
  • 500g rump steak
  • Dressing
  • 1 clove garlic, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon neutral flavoured oil
  • 1 tablespoon finely chopped palm sugar (or caster sugar)
  • 100g vermicelli noodles
  • 1 red onion, thinly sliced
  • 1/2 - 1 iceberg lettuce, finely sliced
  • 1 carrot, peeled and chopped into thin sticks
  • 1/2 telegraph cucumber chopped into 1.5cm chunks
  • small handful basil leaves, torn
  • small handful coriander leaves,
  • handful of mung bean sprouts
  • 75g roasted peanuts
  • 3 tablespoons crisp fried shallots or onion (available at Asian supermarkets or you can make your own)


Peel the leaves away from the lemon grass and cut in half lengthways, make a small v incision at the base of the bulb and remove the woody stem.
Finely chop the remaining lemon grass and mix with the rest of the marinade ingredients.

Trim the fat from the steak and slice into thin strips just under 1cm wide and about 4-5 cm in length. Toss the meat in the marinade and refrigerate for up to 8 hours.

Combine the dressing ingredients in a small bowl, stirring to dissolve the sugar.

Bring a small saucepan of water to the boil and add the noodles, cook for 2 minutes and then drain well and rinse under cold water.

Heat a frying pan or wok until piping hot. Add a small film of oil, lift the beef from the marinade and quickly sear just until coloured on both sides,

Set the beef aside.

Roughly chop the noodles with kitchen scissor and toss in a large bowl with the onion, lettuce, carrot, cucumber, herbs, sprouts and beef.
Drizzle with dressing and then serve sprinkled with crisp shallots.

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