Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
2 cups finely sliced cabbage
1 cup shredded carrot
½ Lebanese cucumber, sliced
½ cup mint leaves
500g thinly sliced rump or sirloin steak
3 tbsp fish sauce
1 tbsp brown sugar
2 garlic cloves, finely grated
1 stalk lemongrass, trimmed, bruised and finely chopped
½ tsp ground black pepper
1 tbsp vegetable oil
Place the fish sauce, brown sugar, garlic, lemongrass and pepper in a bowl. Whisk to combine. Add beef and toss to coat. Set aside while you prepare everything else.
Place RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Drain and rinse with water to cool. Drain again and squeeze out any excess water. Cut the noodles into short strips using scissors or a knife. Allow to cool.
To cook the beef, heat vegetable oil in a large non-stick frying pan over high heat. Add beef and marinade and brown on one side. Then stir-fry until just cooked. Remove from heat.
Divide cooked noodles, cabbage, carrot, cucumber and mint among serving bowls. Top with warm beef and CRISPY SHALLOTS. Drizzle with a little VIETNAMESE SALAD DRESSING and serve the remaining salad on the side to mix in as you dig in!