This dish is just yum. You’ll want to make it again and again and again.
The herbs bring a wonderful freshness, the chilli a little kick, and the peanuts a satisfying crunch. For this dish, I like to select the leanest cut of beef I can find. Usually this is beef fillet. It’s a little pricier, but it helps to cut down the fat content.
Lemongrass vermicelli beef salad
Serves two hungry people
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 stalk lemon grass, finely chopped
40 ml fish sauce
200grams beef fillet
1 small red chilli, finely chopped
25 grams white sugar
30 mL lime juice
30 mL rice vinegar
100 grams fresh rice sheet noodles
Two cups iceberg lettuce chopped
1 Lebanese cucumbers, cut into julienne
1carrot, cut into julienne
20 grams bean sprouts
1/2 cup loosely packed coriander leaves
1/2 cup loosely packed Vietnamese mint leaves
To serve: roasted peanuts, coarsely chopped
- Combine shallot, garlic and lemongrass in a mortar and using a pestle, pound to a coarse paste
- Add 1 tbsp fish sauce, season to taste with sea salt and freshly ground black pepper and pound to combine
- Place beef and lemongrass paste in a non-reactive bowl, toss to coat, cover with plastic wrap and marinate for 1 hour
- Combine remaining garlic and fish sauce, chilli, sugar, lime juice and vinegar and stir until sugar dissolves. Set dressing aside.
- Place rice noodles in a heat-proof bowl, pour over boiling water and stir using chopsticks to separate noodles. Drain, refresh in cold water, then drain again.
- Cook beef on a chargrill pan or BBQ on high heat until cooked the way you like it (I like mine very pink in the middle)
- Allow beef to rest, covered in foil
- Once thoroughly rested, slice the beef very thinly with a sharp knife
- Combine noodles, lettuce, cucumber, carrot, bean sprouts and herbs in a large bowl
- Add to bowl, drizzle with dressing and toss to combine, divide among bowls, scatter with peanuts and serve immediately
- Grab chopsticks and scoff heartily!