Vietnamese Beef Noodle Salad
This light and flavoursome noodle salad is delicious as a weekend lunch or light dinner. The Vietnamese inspired flavours are perfectly balanced with salty, sweet and sour, and the addition of bitter tasting greens completes the four essential flavours of Asian cuisine. I have used bean thread noodles made from mung beans. They have a lovely chewy texture and boost the protein content of this dish, however rice vermicelli noodles can also be used. Bean thread noodles are available from Asian stores and some supermarkets.
400 g blade or rump steak
1 tsp fish sauce or light soy sauce
Drizzle of olive oil
Marinate the steak with the fish sauce and oil for several hours or longer. When ready to eat, grill the steak for 3-5 minutes on each side to preferred done-ness. Set aside to rest while preparing the salad.
1 Tbsp fish sauce
1 Tbsp light soy sauce
1 tsp palm sugar or raw sugar
2 Tbsp rice vinegar
4 Tbsp olive oil
2 garlic cloves, chopped
Combine the dressing ingredients in a jar and shake well.
200g packet bean thread noodles or vermicelli rice noodles
handful coriander leaves
2 handfuls salad greens
1 carrot, grated
Toasted sesame seeds and chopped red chilli to garnish [optional]
Cook the noodles to packet instructions then drain and refresh under cold water (this also prevents sticking). Prepare the vegetables.
Use a sharp knife to cut the grilled steak into thin slices and combine in a large bowl with the noodles and vegetables. Drizzle over the dressing and garnish with toasted sesame seeds and chopped chilli if using. Serve warm or cold.
*This salad can be made ahead of time and makes a great left-over lunch the next day.
Recipe and image by Nicola Galloway. Mother of two preschoolers, Nicola is the author of the popular New Zealand cookbook Feeding Little Tummies – healthy recipes from babies’ first foods to family meals. Nicola is a trained chef with a diploma in nutrition, and writes the award-winning food blog Homegrown Kitchen.