Name: Vietnamese-style beef and vermicelli salad
Yield: 4
Ingredients: 250 gm vermicelli; 45 gm roasted peanuts; ½ small white onion, thinly sliced; 2 Lebanese cucumbers, thinly sliced; 2 cups each Vietnamese mint and coriander; 100 gm bean sprouts; Marinated beef; 500 gm beef tenderloin, thinly sliced; 2 tbsp soy sauce; 2 tbsp fish sauce; 2 tsp sesame oil; 2 tsp honey; Nuoc cham; 60 ml white vinegar; 55 gm caster sugar (¼ cup); Juice of 2 limes; 2 tbsp fish sauce; 3 small red chillies, finely chopped; 1 garlic clove, crushed

A fast and fresh take on this Vietnamese classic.

Ingredients

250 gm vermicelli

45 gm roasted peanuts

½ small white onion, thinly sliced

2 Lebanese cucumbers, thinly sliced

2 cups each Vietnamese mint and coriander

100 gm bean sprouts

Marinated beef

500 gm beef tenderloin, thinly sliced

2 tbsp soy sauce

2 tbsp fish sauce

2 tsp sesame oil

2 tsp honey

Nuoc cham

60 ml white vinegar

55 gm caster sugar (¼ cup)

Juice of 2 limes

2 tbsp fish sauce

3 small red chillies, finely chopped

1 garlic clove, crushed

Method

1.For marinated beef, combine ingredients in a bowl.

2.Soak vermicelli in boiling water for 5 minutes, then drain, rinse under cold running water, drain again and snip with scissors into 10cm-15cm lengths. Set aside in a bowl.

3.Meanwhile for nuoc cham, combine ingredients in a bowl and season to taste.

4.Thread beef onto skewers and chargrill, turning once, until charred and just cooked (30 seconds to 1 minute each side).

5.Toss vermicelli and remaining ingredients in a bowl, add dressing, toss to combine, top with bean sprouts and serve with beef.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd