Fast Recipes

Rice noodle salad with grilled steak, lime and Vietnamese mint

A quick, satisfying meal that punches above its weight in the flavour game.

By Lisa Featherby
  • Serves 4 - 6
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The sour-salty punch of lime juice and fish sauce in the dressing for this Southeast Asian-style noodle salad brings the beef's richness right into balance. If you have extra time, slice and deep-fry your own shallots in a neutral oil, and once the oil has cooled, drizzle some of it on top for extra intensity.


  • 1 large T-bone steak (about 800gm)
  • Vegetable oil, for brushing
  • 300 gm dried thin rice noodles, soaked in boiling water to soften for 5 minutes
  • 1 spring onion, thinly sliced
  • ¼ cup fried shallots
  • 1 cup (loosely packed) Vietnamese mint
  • ½ cup coarsely torn coriander
  • Lime or lemon wedges (optional), to serve
Noodle dressing
  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) lime juice
  • 2 small red chillies, finely chopped
  • 1 garlic clove, crushed


  • 1
    Burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or preheat a barbecue to high.
  • 2
    Meanwhile, for dressing, combine ingredients in a bowl and season to taste.
  • 3
    Brush steak with oil and grill, turning once or twice, until cooked to your liking (8-12 minutes for medium-rare). Rest steak for 5 minutes, then slice and keep warm.
  • 4
    Toss noodles with dressing and transfer to bowls. Top with sliced steak and spring onion, and scatter with fried shallot and herbs. Serve with lime or lemon wedges.