Vietnamese Beef Salad



500g sirloin steak

2 tbsp fish sauce

1 tbsp vegetable oil

2 cloves garlic, finely chopped

3/4 cup white wine vinegar

1/4 caster sugar

1 long red chilli, deseeded, finely chopped

150g thin vermicelli rice noodles

1 large carrot, peeled, finely shredded

2 lebanese cucumbers, thinly sliced

1 cup mint leaves

fried shallots, to serve


1.  Place steak into a glass bowl.  Add 1 tbsp fish sauce, oil, and half the garlic.  Toss until well combined.  Cover and marinate for 1 hour.  Combine vinegar and sugar in a small saucepan over a medium heat.  Stir until sugar dissolves and mixture comes to the boil.  Transfer to a bowl.  Cool.  Add remaining fish sauce, garlic and half the chilli.

2.  Place noodles into a heatproof bowl.  Cover with boiling water and stand for 5 minutes or until soft and transparent.  Drain.

3.  Heat a non-stick frying pan, chargrill or barbecue hot plate over a high heat.  When hot, add steak and cook for 3-4 minutes on each side or until medium rare.  Transfer to chopping board.  Cover and stand for 10 minutes.  Diagonally slice.

4.  Place beef, noodles, carrots, cucumber and mint leaves on serving plates.  Drizzle with dressing and serve sprinkled remaining chilli and shallots on the side.

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