Fast Recipes

Vietnamese-style beef and vermicelli salad

Australian Gourmet Traveller fast recipe for Vietnamese-style beef and vermicelli salad.

By Lisa Featherby
  • Serves 4
Vietnamese-style beef and vermicelli salad
Vietnamese-style beef and vermicelli salad

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.