Vietnamese beef skewers with vermicelli salad

When the steaks are high, rump is a good-value choice!

Recipe «Vietnamese beef skewers with vermicelli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 lemongrass stalks, trimmed, chopped, 2 garlic cloves, chopped, 1 eschalot, chopped, 1 tbsp 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 , 1/2 cup shredded fresh mint leaves, 1/2 cup Vietnamese dipping sauce.

Ingredients:

• 2 lemongrass stalks, trimmed, chopped 
• 2 garlic cloves, chopped 
• 1 eschalot, chopped 
• 1 tbsp 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 
• 1/2 cup shredded fresh mint leaves 
• 1/2 cup Vietnamese dipping sauce 

Instructions

1. Process lemongrass, garlic, eschalot and fish sauce until a paste forms. Combine steak and lemongrass mixture in a bowl. Toss to coat. Thread steak onto skewers.
2. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Rinse under cold water. Drain. Divide noodles between bowls. Top with lettuce, carrot and mint. Drizzle with sauce.
3. Heat a lightly greased barbecue plate or chargrill on high heat. Cook skewers for 1 to 2 minutes each side for medium or until cooked to your liking. Add skewers to noodle mixture. Serve.