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Vietnamese-style beef and vermicelli salad

You'll need

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 (¼ cup) caster sugar Juice of 2 limes 2 tbsp fish sauce 3 small red chillies, finely chopped 1 garlic clove, crushed


  • 01
  • For marinated beef, combine ingredients in a bowl.
  • 02
  • 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.
  • 03
  • Meanwhile for nuoc cham, combine ingredients in a bowl and season to taste.
  • 04
  • Thread beef onto skewers and chargrill, turning once, until charred and just cooked (30 seconds to 1 minute each side).
  • 05
  • Toss vermicelli and remaining ingredients in a bowl, add dressing, toss to combine, top with bean sprouts and serve with beef.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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