This dish is just yum. You’ll want to make it again and again and again.
The herbs bring a wonderful freshness, the chilli a little kick, and the peanuts a satisfying crunch. For this dish, I like to select the leanest cut of beef I can find. Usually this is beef fillet. It’s a little pricier, but it helps to cut down the fat content.
Lemongrass vermicelli beef salad
Serves two hungry people
Ingredients
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 stalk lemon grass, finely chopped
40 ml fish sauce
200grams beef fillet
1 small red chilli, finely chopped
25 grams white sugar
30 mL lime juice
30 mL rice vinegar
100 grams fresh rice sheet noodles
Two cups iceberg lettuce chopped
1 Lebanese cucumbers, cut into julienne
1carrot, cut into julienne
20 grams bean sprouts
1/2 cup loosely packed coriander leaves
1/2 cup loosely packed Vietnamese mint leaves
To serve: roasted peanuts, coarsely chopped
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