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Vietnamese Lemongrass Beef and Rice Noodle Salad

Vietnamese Lemongrass Beef and Rice Noodle Salad


  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x

Description

Vietnamese Lemongrass Beef and Rice Noodle Salad is a substantial Vietnamese salad with vegetables, starch and protein and eaten with a piquant sauce.


Scale

Ingredients

  • 500g (1.1 lb) beef, thinly sliced
  • 2 Tbsp vegetable oil
  • 400g (14 oz) fresh rice noodles or dry equivalent (see above)
  • 3 lemongrass, thinly sliced
  • 1 large onion, halved, then sliced
  • 2 cloves garlic, sliced width wise
  • 2 Tbsp fish sauce
  • pinch of salt (if needed)
  • dash white pepper
  • 2 Tbsp water
  • 2 spring onions, thinly sliced, for garnish
  • handful unsalted, roasted peanuts, lightly pounded, for garnish

Salad

  • 2 handfuls bean sprouts, blanched or fresh
  • small handful coriander leaves, finely chopped
  • shiso leaves, cut in strips (replace with any small salad leaves if unavailable)
  • mint leaves, chopped or whole
  • vietnamese coriander, chopped or whole (leave out if unavailable)
  • lettuce, cut in strips
  • 1/2 cucumber, julienned
  • 1 carrot, julienned

Dipping sauce

  • 2 Tbsp fish sauce
  • 2 Tbsp rice vinegar
  • juice of 1 lime
  • 1 tsp palm sugar
  • 1 small clove garlic, finely chopped
  • 1 red Thai chilli, chopped
  • 1 spring onion, white part, thinly sliced

Instructions

  1. Marinade the beef with half the fish sauce and lemongrass while you get everything else ready. You can even do this hours ahead or the night before.

Dipping sauce

Mix everything together and keep aside. Can be made a day earlier and kept, covered, in the fridge. Will last 2 days in the fridge.

Cook the beef

  1. Heat the oil in a large frying pan over medium high heat and sauté the onions for a minute.
  2. Add the garlic and lemongrass and continue for 30 seconds.
  3. Add the beef strips, turn the heat up and mix thoroughly, stirring vigorously, for 30 seconds.
  4. Add the rest of the fish sauce and continue cooking on high heat for 1 minute for pink in the middle or as done as you prefer.
  5. Add the pepper and water if using, stir, turn heat off.
  6. Check for seasoning, add salt if necessary. Leave aside while you assemble the salad in individual portions or take it all to the table for diners to help themselves to.

Assembly in order

  1. Rice noodle bed
  2. Bean sprouts and rest of the fresh stuff on and all around, see picture.
  3. Beef
  4. Spring onions
  5. Peanuts
  6. Drizzle some dipping sauce all over
  7. Leave the sauce on the side for actual dipping too.

Notes

For a stronger flavour, marinate the beef for a couple of hours or even the night before.

  • Category: Salad
  • Cuisine: Vietnamese