Vietnamese lemongrass beef and noodle salad

This flavour packed Asian salad is perfect for weeknight dinners.

Recipe «Vietnamese lemongrass beef and noodle 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: 150g dried vermicelli noodles, 1 tbsp vegetable oil, 1 stalk lemongrass , finely chopped, 2 garlic cloves, crushed, 1 small red chilli, finely chopped , 600g lean beef mince, 2 tbsp soy sauce, 1 tbsp fish sauce , 1 tbsp lime juice, 2 tsp caster sugar, 3 cups iceberg lettuce, thickly shredded, 1 carrot, cut into matchsticks, 1/2 cup fresh mint leaves, torn, 1/3 cup fresh Thai basil leaves, 1/3 cup peanuts, salted, roasted, 2 tbsp fried shallots.

Ingredients:

• 150g dried vermicelli noodles 
• 1 tbsp vegetable oil 
• 1 stalk lemongrass , finely chopped 
• 2 garlic cloves, crushed 
• 1 small red chilli, finely chopped 
• 600g lean beef mince 
• 2 tbsp soy sauce 
• 1 tbsp fish sauce 
• 1 tbsp lime juice 
• 2 tsp caster sugar 
• 3 cups iceberg lettuce, thickly shredded 
• 1 carrot, cut into matchsticks 
• 1/2 cup fresh mint leaves, torn 
• 1/3 cup fresh Thai basil leaves 
• 1/3 cup peanuts, salted, roasted 
• 2 tbsp fried shallots 

Instructions

1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Roughly chop.
2. Heat a wok over high heat. Add oil. Swirl to coat. Add lemongrass, garlic and chilli. Stirfry for 1 minute or until fragrant. Add mince. Stir-fry, breaking up mince, for 5 minutes or until browned. Combine soy, fish sauce, lime juice and sugar in a small jug. Add to wok. Stir-fry for 2 minutes or until heated through.
3. Place lettuce in a large shallow serving bowl. Top with noodles, mince mixture, carrot, mint, basil, peanuts and shallots, if using. Serve.