- VIETNAMESE BEEF AND VERMICELLI SALAD RECIPE serve 4 or 5INGREDIENTS (beef)600gr yearling beef (thinly sliced)4 tbs minced lemongrass 3 cloves garlic (crushed)2 tbs gochujang 1 tsp salt 1/2 tbs black pepper 3 tbs Lee Kum Kee oyster sauce2 tsp sugar2 onions (sliced)2 tbs oil (any light variety)2 tbs butterINGREDIENTS (vermicelli salad)1 pkt dried rice vermicelli.2 cups lettuce (shredded)1 cup of shredded herbs (choose from mint, Vietnamese mint, spiky corriander, Thai basil, shiso)2 Lebanese cucumbers (julienned) carrot ribbons (1 carrot optional use vegetable peeler)1/2 cup crushed roasted peanuts 1/2 crispy fried shallots 1 cup fish sauce dressingNuoc cham/ fish sauce dressing RECIPEINGREDIENTS60 mls (1/4 cup) hot water 60 mls (1/4) squid brand fish sauce4 Tbs lemon/lime juice2-3 Tbs sugar2 long red chillies (finely chopped)2 clove garlic (crushed)
- VIETNAMESE BEEF AND VERMICELLI SALAD DIRECTIONSSTEP 1 Combine all ingredients for beef accept for oil, butter and onions and marinate for 25 minsSTEP 2meanwhile cook vermicelli noodles in a pot of boiling water for 4 mins. Drain in colander then rinse well under cold tap. Set asideSTEP 3Prepare onions, lettuce, herbs, cucumbers, carrots and fish sauce dressingSTEP 4Heat up a large wok, add half of oil and butter then cook onions on high heat for 4-5 mins until slightly brown. Remove onions. STEP 5Wipe wok with kitchen paper, put back on heat, add rest of oil and butter. Let it get screaming hot. STEP 6Add marinated beef and stirfry for 2 minutes, add back onions and stirfry for another 2 mins. Take off heat STEP 7Divide into 4 large noodle bowl the vermicelli, then salad ingredients then add beef top with peanuts, crispy fried shallots and finally 3- 4 tbs of the fish sauce dressing.Nuoc cham/ fish sauce dressing RECIPEDIRECTIONSIn a glass jar Dissolve sugar in water then add chillie and garlic while still hot. Let cool slightly then add lemon/lime juice, fish sauce then give a good shake. Can be stored in fridge for up to 4 weeks.
Brands and product used
- Squid Brand - Fish Sauce