Vietnamese beef salad

14 Ingredients

• 100g dried rice vermicelli noodles

• 100g snow peas, trimmed, halved

• 1 Lebanese cucumber, peeled lengthways into ribbons

• 1/2 cup fresh coriander leaves

• 1/3 cup fresh mint leaves, torn

• 2 shallots, ends trimmed, thinly sliced

• 1 small carrot, peeled, cut into matchsticks

• 50g (2/3 cup) bean sprouts, trimmed

• 60g Asian leafy salad mix (see note)

• 1 small fresh red chilli, finely chopped

• 1 1/2 tbsp fresh lime juice

• 1 1/2 tbsp peanut oil

• 1 tbsp fish sauce (see note)

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4 Method Steps

• Preheat a barbecue grill or chargrill on medium-high. Cook the beef (500g beef rump steak, excess fat trimmed) for 4 minutes each side for medium or until cooked to your liking. Thinly slice.

• Meanwhile, place the noodles (100g dried rice vermicelli noodles) and snow peas (100g snow peas, trimmed, halved) in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until noodles are tender. Drain. Use kitchen scissors to cut the noodles into short lengths. Return the noodles and snow peas to the bowl.

• Add the beef, cucumber (1 Lebanese cucumber, peeled lengthways into ribbons), coriander (1/2 cup fresh coriander leaves), mint (1/3 cup fresh mint leaves, torn), shallot (2 shallots, ends trimmed, thinly sliced), carrot (1 small carrot, peeled, cut into matchsticks), bean sprouts (50g (2/3 cup) bean sprouts, trimmed) and salad mix (60g Asian leafy salad mix (see note)) to the bowl. Toss to combine.

• Combine chilli (1 small fresh red chilli, finely chopped), lime juice (1 1/2 tbsp fresh lime juice), oil (1 1/2 tbsp peanut oil) and fish sauce (1 tbsp fish sauce (see note)). Add to the salad. Toss to combine.

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