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Vietnamese noodle and beef salad



Prep Time


Cook Time



500 gbeef strips
1stalk lemon grass, finely chopped
1small red chilli, seeded and chopped
2cloves garlic, finely chopped
1 tbspfish sauce
1 tbspsoy sauce
1 tspsugar
200 gmung bean thread vermicelli
1 tbspoil
2spring onions, finely sliced
1red capsicum, cut into strips
1 punnetcherry tomatoes, halved
1 tbspsesame seeds, toasted
2 tbspmint leaves
lime wedges to serve


1Place the beef strips in a bowl. Pound together the lemon grass, chilli and garlic in a mortar or blender. Add the fish sauce, soy sauce and sugar, mix well. Combine with the beef strips, marinate for 30 minutes.
2Soak the noodles in boiling water until just tender (about 5 minutes). Drain and snip into manageable lengths with scissors. Add the oil to the beef, mix well
3Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch.
4Toss beef together with the noodles, spring onion, capsicum and tomatoes. Scatter with the sesame seeds and mint.
5Serving suggestion: Serve with lime wedges if desired.


Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

Recipe suggessions based on what you have in your fridge.

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