Lemongrass vermicelli beef salad

Low Cholesterol Living

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


1 shallot, finely chopped
2 cloves garlic, finely chopped
1 stalk lemon grass, finely chopped
40 ml fish sauce
200grams beef fillet
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
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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