Vietnamese beef noodle salad

Vietnamese beef noodle salad

Feeling like something less stodgy after overindulging at Christmas? Try this delicious and super-healthy beef noodle salad. Go a little easier on the chilli and the kids will love it too.

1 garlic clove, crushed 
2 tablespoons soy sauce 
2 teaspoons fish sauce 
1 tablespoon brown sugar 
1 teaspoon sesame oil 
600g beef rump steak 
100g dried vermicelli noodles 
Canola oil cooking spray 
1/2 cup whole fresh mint leaves 
1/2 cup Thai basil leaves 
1/2 cup fresh coriander leaves 
1/3 cup dry-roasted peanuts, chopped 
1 Lebanese cucumber, halved, sliced 
Chilli lemongrass dressing
1/4 cup lime juice 
2 tablespoons Trident sweet chilli sauce 
1 tablespoon finely chopped lemongrass 
Step 1 
Combine garlic, soy sauce, fish sauce, sugar and sesame oil in a bowl. Add beef. Turn to coat. Cover. Refrigerate for 3 hours, turning beef after 2 hours.
Step 2 
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Roughly chop. Cool.

Step 3 
Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove beef from marinade. Cook for 5 to 6 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Thinly slice.
Step 4 
Combine noodles, mint, basil, coriander, peanuts, cucumber and beef in a bowl. Add dressing. Toss to combine. Serve.
Step 5 
Chilli lemongrass dressing: Whisk lime juice, sweet chilli sauce and lemongrass together in a jug. Season with salt and pepper.
Recipe by Kim Coverdale at


You must be signed in to comment. Sign in or Register