Lemongrass beef with rice noodles

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead. Roasted peanuts or fried shallots would be a great addition for a bit of crunch.

You'll need

2 garlic cloves 1 lemongrass stalk (white part only), thinly sliced 1 tsp black peppercorns 1 tsp caster sugar 300 gm coarsely minced beef 1 tbsp fish sauce 250 gm rice vermicelli 1½ tbsp vegetable oil 100 gm (1 cup, loosely packed) bean sprouts ½ cup (loosely packed) coriander ½ cup (loosely packed) Vietnamese mint ½ cup (loosely packed) holy basil Thinly sliced birdseye chilli, to serve   Lime-chilli dressing 2 garlic cloves, coarsely chopped 1-2 birdseye chillies, coarsely chopped 1½ tbsp caster sugar 2 tbsp fish sauce 1½ tbsp lime juice 1½ tbsp rice vinegar


  • 01
  • Pound garlic, lemongrass, peppercorns and caster sugar to a coarse paste with a mortar and pestle. Transfer to a bowl, add beef and fish sauce and mix well.
  • 02
  • Place noodles in a large bowl, cover well with boiling water and stand to soften (5-6 minutes).
  • 03
  • Meanwhile, for lime-chilli dressing, pound garlic, chilli and sugar to a coarse paste with a mortar and pestle, then stir in fish sauce, lime juice, rice vinegar and 1 tbsp water.
  • 04
  • Drain noodles, refresh under cold running water and drain well. Cut noodles into manageable pieces and divide among serving bowls.
  • 05
  • Heat oil in a wok or large frying pan over high heat, add beef mixture and stir-fry until browned and just cooked through (2-3 minutes). Spoon beef over noodles, drizzle with lime-chilli dressing to taste, scatter with bean sprouts, herbs and extra chilli to taste and serve.

At A Glance

  • Serves 4 - 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A spicy, peachy pinot gris.

Featured in

Mar 2017

You might also like...

French beef recipes


San Telmo's beef and chorizo empanadas with chimichurri

Rib recipes


Seared beef and green papaya salad

Cooking with wine


Luca's corned beef buns with horseradish, parmesan and walnut sauce

The ultimate burger collection


Beef taco rice

Beef cheek recipes


Corned beef and cabbage fritters with Russian-style sauce

Beef tartare with herbs and nuoc cham


Luca's rump of beef stuffed with pancetta

conversion tool