Name: Lemongrass beef with rice noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 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

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.

Serves 4 - 6

Prep

15M

Cook

Total

20M

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.

Ingredients

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

Method

Main

1.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.

2.Place noodles in a large bowl, cover well with boiling water and stand to soften (5-6 minutes).

3.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.

4.Drain noodles, refresh under cold running water and drain well. Cut noodles into manageable pieces and divide among serving bowls.

5.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.