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Vietnamese beef and glass noodle salad

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600 g lean beef strips
1 tbsp olive oil
2 spring onions, sliced
1 red capsicum, sliced
1 punnet cherry tomatoes, halved
0.5 cup snowpea sprouts
2 cups mixed salad greens
3 cups vermicelli (glass) noodles, cooked
2 tbsp mint leaves
1 tbsp finely chopped lemon grass
1 tbsp finely chopped seeded red chilli
1 tbsp fish sauce
1 tbsp freshly squeezed lemon juice


1 Coat the beef strips in the oil. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high.
2 Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of lamb strips. Remove the last batch from the pan and allow the beef to cool slightly.
3 Combine the spring onions, capsicum, cherry tomatoes, snowpea sprouts, mixed salad greens and noodles. Pour dressing over salad, add beef strips, and toss well. Scatter with mint leaves to serve.
4 To make Dressing: Combine all ingredients in a jug.


1 Coat the meat in oil instead of adding oil to the pan or wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
2 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.