The absolute deliciousness of Vietnamese salads

Even though I think Margaret Fulton sold her soul when she became the spokesperson for Woolworths, I couldn’t help but pick up one of her recipe cards when I popped in there the other day.

I just can’t go past any form of Vietnamese salad so Margaret’s card for flash fried beef & vermicelli salad caught my eye.

Vietnamese food and, in particular, Vietnamese salads always taste so wonderfullyflavoursome . I think it’s the smooth balance between all the opposing flavours that does it. And the mint and corriander add a refreshing element. Plus, if you double the quantity of chilli, they’re not too cold to eat on a Winter’s night. Hence, dinner on Thursday was Margaret Fulton’s flash fried beef & vermicelli salad.

 

Recipe: 

Prep time: 10 minutes
Cooking time: 5 minutes
Serves: 4

Ingredients:
200 grmas rice vermicelli noodles
1 Lebanese cucumber, halved and sliced
1 large carrot, chopped
1/2 cup mint leaves
1/2 cup corriander leaves
2 tbs extra light olive oil
500g blade steak, sliced thinly
2 tbs chopped, toasted peanuts

Dressing:
1/4 cup lemon juice
2 tbs brown sugar
1 tbs fish sauce
1 red chilli, seeded and chopped (I used two large chillies)

Method:
1) Place noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain, rinse with cold water and set aside. Noodles should be tender but firm.
2) Meanwhile, to make dressing, combine lemon juice, sugar, fish sauce and chilli in a small bowl. Toss noodles together with cucumber, carrot, herbs and dressing and set aside.
3) Heat oil in  a large non stick wok or fry pan on high. Quickly stir fry beef in hot oil until colour changes. Add beef to the noodles and mix.