Recipe: Vietnamese Lemongrass Beef Salad
Close your eyes and imagine sitting under the shade of a Banyan tree, the scent of lemongrass & grilled meat filling in the air. Can you smell it? Get that summer holiday vibe with a delicious bowl of Lemongrass Beef salad by @cookingwithelsy. If you don't love beef, swap it out for your favourite protein (chicken, prawns & tofu all work well).
INGREDIENTS (SERVES 4)
For the salad:
1 tsp peppercorns
1 stalk lemongrass, white part only, bruised, sliced
3 cloves garlic
1 tsp fish sauce
1 tsp caster sugar
400g beef rump steak , cut into 2mm-thick slices
250g rice vermicelli
1 Lebanese cucumber, seeds removed, thinly sliced on the diagonal
140g (2 cups) shredded iceberg lettuce
1 small carrot, peeled, cut into julienne
1/2 cup Thai basil leaves
1/2 cup mint leaves
2 tbsp vegetable oil
2 cups bean sprouts
40g (1/2 cup) Asian fried shallots (see note)
For the dressing:
1 red bird's eye chilli, roughly chopped
1 clove garlic
60ml (1/4 cup) fish sauce
2 tbsp lime juice
3 tsp caster sugar
- Using a mortar and pestle, pound peppercorns, lemongrass and garlic to a rough paste. Transfer paste to a large bowl, add fish sauce and sugar, then stir until well combined. Add steak and turn to coat, then cover and refrigerate for 30 minutes to marinate.
- Meanwhile, to make lime-chilli dressing, using a mortar and pestle, pound chilli and garlic to a paste. Transfer paste to a bowl and whisk in fish sauce, lime juice, sugar and 60ml (1/4 cup) water. Set aside. Makes 3/4 cup.
- Place noodles in a large bowl, then cover with boiling water and stand for 4 minutes or until softened. Drain and refresh under cold running water. Using scissors, cut noodles into 8cm lengths and divide among large bowls.
- Place cucumber, lettuce, carrot, Thai basil and mint on top of noodles in separate small piles.
- Heat oil in a wok over high heat. Cook marinated steak, in 2 batches, tossing, for 2 minutes or until cooked through. Divide steak among bowls and drizzle with dressing. Top with bean sprouts, peanuts and Asian fried shallots to serve.