Vietnamese beef skewers with crispy noodles

Name: Vietnamese beef skewers with crispy noodles
Cook time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 60ml (¼ cup) fish sauce; 1 garlic clove, crushed; 2 tbsp caster sugar; 800g rump steak, thinly sliced; 2 tbsp vegetable oil; white pepper; 60ml (¼ cup) lime juice; 1 bullet chilli, thinly sliced; 200g store-bought crispy fried noodles; 2 Lebanese cucumbers, cut lengthwise into thin wedges; 1 cup bean sprouts, to serve; micro lemon balm, to serve (optional)

Jessica Brook

January 15, 2024

Vietnamese beef skewers with crispy noodles.James Moffatt

easyTime:< 30 minsServes:4

A brief encounter with a tasty dressing plus a clever shortcut takes this speedy dinner to the streets of Hanoi.

Ingredients

60ml (¼ cup) fish sauce
1 garlic clove, crushed
2 tbsp caster sugar
800g rump steak, thinly sliced
2 tbsp vegetable oil
white pepper
60ml (¼ cup) lime juice
1 bullet chilli, thinly sliced
200g store-bought crispy fried noodles
2 Lebanese cucumbers, cut lengthwise into thin wedges
1 cup bean sprouts, to serve
micro lemon balm, to serve (optional)

Method

Step 1
Whisk together the fish sauce, garlic and sugar in a small bowl. Place the beef slices in another bowl, and drizzle over 2 tablespoons of the fish sauce mixture and 1 tablespoon of the oil. Season with white pepper, toss and set aside to marinate for 10 minutes. Thread onto 8 long metal skewers.
Step 2
Preheat a chargrill or barbecue over high heat. Grill the skewers in batches, turning for 6-8 minutes, or until charred. Set aside and repeat with remaining skewers.
Step 3
Add the lime juice, chilli, and the remaining oil to the fish sauce mixture and whisk to combine.
Step 4
Divide the noodles among 4 plates. Top with 2 skewers, and serve with cucumber, bean sprouts, lemon balm (if using), drizzling each plate with a little of the dressing.