Vietnamese-Style Beef Salad with Rice Noodles
Glossy slivers of pink-centred beef draped over cool noodles, scattered with torn herbs, red chilli and a snowfall of crushed peanuts, with prawn crackers tucked alongside and nuoc cham on the side for dipping.
Ingredients
Serves 4- 500 gbeef sirloin or rump steak
- 100 gbean sprouts
- 200 gvermicelli rice noodles
- 1 tbsprice vinegar
- 1cucumber, cut into ribbons or matchsticks
- 2 tbsproasted peanuts, roughly crushed
- 1long red chilli, thinly sliced
- 3spring onions, green tops only, thinly sliced
- 3 tbspfish sauce
- 2 tspsugar
- 1 tbspvegetable oil
- 30 gfresh mint, leaves picked
- 30 gfresh coriander
- 2limes, juiced
- Fine salt and black pepper
- 100 gprawn crackers (optional)
- 4 tbspnuoc cham dipping sauce (optional)
Method
- Soak the rice noodles in boiling water until just tender, following the packet timing. Drain, rinse under cold water and shake dry.
- Whisk the fish sauce, lime juice, sugar and rice vinegar until the sugar dissolves. It should taste sharp, salty and sweet in that order.
- Pat the steak dry, rub it with the oil and season well. Heat a heavy frying pan until smoking, then sear the steak for 2 to 3 minutes per side for medium-rare. Rest for 5 minutes before slicing thinly against the grain.
- Divide the noodles between bowls and add the cucumber, beansprouts, beef, chilli and spring onions.
- Add the mint and coriander, then spoon over the dressing and toss lightly. Finish with the crushed peanuts.
Per serving
- kcal
- 507
- protein
- 38.8g
- fibre
- 4.3g
- carbs
- 54.1g
- fat
- 15.3g
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