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.



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

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

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

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.


One thought on “The absolute deliciousness of Vietnamese salads

  1. Maybe margaret is setting up her retirement fund! I love Asian salads, especially Vietnamese ones.

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