Vietnamese beef and noodle salad
The warmer weather is perfectly suited to eating Vietnamese and Thai salads - tangy, fiery and pungent, and packed with fresh herbs. I love the contrast of soft and crunchy; slippery rice noodles with crisp cucumber, firm peanuts and chips of chilli.
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- Title:For the salad
- 350g porterhouse or fillet of beef
- 4 tbsp hoi sin sauce
- 200g mung-bean thread (also called glass) noodles
- 1 cup each of mint, Thai basil and coriander leaves
- 1 Lebanese cucumber, thinly sliced
- 2 long red chillies, deseeded and finely sliced
- 4 tbsp crushed roasted peanuts
- 2 tbsp fried shallots
- Title:For the dressing
- 3-4 tbsp grated palm sugar
- juice of 2 limes
- 3 tbsp fish sauce
- 1 stick of lemon grass, white part, finely sliced
Marinate the beef in the hoi sin for 2 hours. Soak the noodles in hot water until soft. Drain, rinse in cold water and cut into manageable lengths (about 10cm). Combine the herbs, cucumber, chilli and noodles in a bowl. Combine the dressing ingredients and adjust to taste. It should taste sweet, salty and tangy all at once.
Grill the beef to medium rare and allow to rest for 5 minutes. Slice thinly and add to the salad. Toss everything together and serve on plates sprinkled with the roasted peanuts and fried shallots.