Vietnamese beef salad

Vietnamese beef salad

recipe image

  • 15m

  • 10m
  • 4 servings

Vietnamese beef salad

Beef up your weeknight cooking with this fresh and fast meal loaded with vegies, noodles and a chilli-infused dressing.

Liz Macri


397 calories per serve


Allergens: Recipe may contain gluten, wheat, tree nut, sulphites and groundnut.

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)

  • Select all ingredients

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.

Did you make this?

Tell us what you think of this recipe!

Rate Now

Recipe Notes

Make sure you use gluten-free fish sauce if you want this recipe to be gluten free.

If the Asian leaf mix is unavailable, use a baby leaf salad with herbs mix.


Nutrition per Serving

%Daily Value#

Image by Mark O’meara

Healthy recipes for you

Recipes with a Health Score of 8.0+

Popular on Taste

comments & ratings

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
Taste may receive an affiliate commission if you buy through our links. Learn more.

Copyright 2023 NewsLifeMedia all rights reserved

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *