The sour-salty punch of lime juice and fish sauce in the dressing for this Southeast Asian-style noodle salad brings the beef's richness right into balance. If you have extra time, slice and deep-fry your own shallots in a neutral oil, and once the oil has cooled, drizzle some of it on top for extra intensity.
Rice noodle salad with grilled steak, lime and Vietnamese mint
A quick, satisfying meal that punches above its weight in the flavour game.
- Serves 4 - 6
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Ingredients
- 1 large T-bone steak (about 800gm)
- Vegetable oil, for brushing
- 300 gm dried thin rice noodles, soaked in boiling water to soften for 5 minutes
- 1 spring onion, thinly sliced
- ¼ cup fried shallots
- 1 cup (loosely packed) Vietnamese mint
- ½ cup coarsely torn coriander
- Lime or lemon wedges (optional), to serve
Noodle dressing
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) lime juice
- 2 small red chillies, finely chopped
- 1 garlic clove, crushed
Method
- 1Burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or preheat a barbecue to high.
- 2Meanwhile, for dressing, combine ingredients in a bowl and season to taste.
- 3Brush steak with oil and grill, turning once or twice, until cooked to your liking (8-12 minutes for medium-rare). Rest steak for 5 minutes, then slice and keep warm.
- 4Toss noodles with dressing and transfer to bowls. Top with sliced steak and spring onion, and scatter with fried shallot and herbs. Serve with lime or lemon wedges.
