Vietnamese noodle and beef salad

Vietnamese noodle and beef salad



Prep Time


Cook Time



500 g beef spips

1 stalk lemon grass, finely chopped

1 small red chilli, seeded and chopped

2 cloves garlic, finely chopped

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

200 g mung bean thread vermicelli

1 tbsp oil

2 spring onions, finely sliced

1 red capsicum, cut into spips

1 punnet cherry tomatoes, halved

1 tbsp sesame seeds, toasted

2 tbsp mint leaves

lime wedges to serve


  • Place the beef sliips 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 sliips, marinate for 30 minutes
  • Soak 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 wel
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch
  • Toss beef together with the noodles, spring onion, capsicum and tomatoes. Scatter with the sesame seeds and mint
  • Serving 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 cenlie where it will be hottest
  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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