Vietnamese Beef Salad Bowl
$35.00
Ingredients
- 500 grams sliced Angus beef
- Vietnamese marinade
- 250 grams dried rice vermicelli
- 0.5 iceberg lettuce, finely shredded
- 1 carrot, shredded
- 1 bunch mixed Asian herbs (mint, coriander, shallot)
- 40 grams crushed peanuts
Pantry Items (not included)
- 1 tablespoon neutral oil
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons caster sugar
- 4 tablespoons warm water
Marinate the beef: Toss 500 grams sliced Angus beef with all of Vietnamese marinade and leave it while you prep everything else.
Make the dressing: Stir 2 tablespoons caster sugar into 4 tablespoons warm water until dissolved, then add 2 tablespoons fish sauce and 3 tablespoons rice vinegar. Set aside.
Cook the noodles: Cover 250 grams dried rice vermicelli with boiling water and soak until just tender, then drain and rinse under cold water until completely cool. Shake dry and set aside.
Prep the lettuce and herbs: Finely shred 0.5 iceberg lettuce, finely shredded. Pick the leaves off 1 bunch mixed Asian herbs (mint, coriander, shallot) and slice the shallot.
Sear the beef: Heat 1 tablespoon neutral oil in a large frypan over high heat until it's just about smoking. Sear the beef in two batches, spread out in a single layer, about 3 minutes a batch — just enough to char the edges. Don't crowd the pan.
Build the bowls: Put the shredded iceberg in the base of four bowls, then the noodles, then 1 carrot, shredded. Pile the hot beef over the top, scatter with the herbs and 40 grams crushed peanuts, and spoon the dressing over.
