Vietnamese beef noodle salad

Cooking Salads Vietnamese beef noodle salad

Spark up your meal with quick, delicious and filling noodles.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine garlic, soy sauce, fish sauce, sugar and sesame oil in a bowl. Add beef. Turn to coat. Cover. Refrigerate for 3 hours, turning beef after 2 hours.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Roughly chop. Cool.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove beef from marinade. Cook for 5 to 6 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Thinly slice.
  4. Combine noodles, mint, basil, coriander, peanuts, cucumber and beef in a bowl. Add dressing. Toss to combine. Serve.
  5. Chilli lemongrass dressing: Whisk lime juice, sweet chilli sauce and lemongrass together in a jug. Season with salt and pepper.

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1 garlic clove, crushed
2 tbsp soy sauce
2 tsp fish sauce
1 tbsp brown sugar
1 tsp sesame oil
600g beef rump steak
100g dried vermicelli noodles
Canola oil cooking spray
1/2 cup whole fresh mint leaves
1/2 cup Thai basil leaves
1/2 cup fresh coriander leaves
1/3 cup dry-roasted peanuts, chopped
1 Lebanese cucumber, halved, sliced
1/4 cup lime juice
2 tbsp Trident sweet chilli sauce
1 tbsp finely chopped lemongrass

Adv

Autors
Preparation time
3:30
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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