A fast and fresh take on this Vietnamese classic.
Vietnamese-style beef and vermicelli salad
Australian Gourmet Traveller fast recipe for Vietnamese-style beef and vermicelli salad.
- Serves 4
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Ingredients
- 250 gm vermicelli
- 45 gm roasted peanuts
- ½ small white onion, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- 2 cups each Vietnamese mint and coriander
- 100 gm bean sprouts
Marinated beef
- 500 gm beef tenderloin, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tsp sesame oil
- 2 tsp honey
Nuoc cham
- 60 ml white vinegar
- 55 gm caster sugar (¼ cup)
- Juice of 2 limes
- 2 tbsp fish sauce
- 3 small red chillies, finely chopped
- 1 garlic clove, crushed
Method
- 1For marinated beef, combine ingredients in a bowl.
- 2Soak vermicelli in boiling water for 5 minutes, then drain, rinse under cold running water, drain again and snip with scissors into 10cm-15cm lengths. Set aside in a bowl.
- 3Meanwhile for nuoc cham, combine ingredients in a bowl and season to taste.
- 4Thread beef onto skewers and chargrill, turning once, until charred and just cooked (30 seconds to 1 minute each side).
- 5Toss vermicelli and remaining ingredients in a bowl, add dressing, toss to combine, top with bean sprouts and serve with beef.
