Refreshing and unique salad with wonderful flavours. Rice vermicelli topped with fresh herbs and crunchy veggies, together with grilled marinated beef and doused with tangy, slightly spicy savoury sauce. A must make!
¼cucumber, remove seeds and slice cucumber in julienne
4ozdried rice vermicelli noodles(200 g)
1lime, cut in wedges
Slice the meat into ¼ inch thick strips of 2-3 inches in length. Set aside.
Take the white part of the lemongrass, cut into small pieces and put into a mortar. Add in ginger, garlic, and chillies. Pound into a paste. You can also use a food chopper for this.
Place into a big bowl, together with the rest of the ingredients and sliced meat. Mix well, cover with a cling film and chill in the fridge, preferably overnight (8 hours) or minimum 2 hours.
Pound ginger, garlic and chili in a mortar, into a paste. Put in a small bowl together with the rest of the ingredients. Squeeze the lime in. Mix well and set aside.
Veggies & Herbs
Slice all the veggies thinly. Pick the leaves of the herbs. Place in serving containers, set aside.
Boil rice vermicelli noodles for a few minutes until cooked. Rinse under cold water and drain them. Place on a serving plate, set aside.
Heat some oil in a cast-iron pan until it's smoking hot. Add in the meat, without overcrowding the pan and cook untouched for 3-4 minutes. Flip and continue cooking for 1-2 minutes. Remove from the pan into a serving plate. Continue with the rest of the meat.
Grab a bowl and add in some rice vermicelli noodles. Top with the veggies, followed by grilled meat. Sprinkle the herbs and fried shallots on top. Pour 1-2 tablespoon of sauce (or to your liking). Optional, squeeze in some lime. Mix everything well, every bite has to have all of the components in it. Enjoy!
The sauce is the bomb! Adjust and use the amount to your liking. You most probably will have around ⅓ of balance. Use as a salad dressing or pour on top of white rice, yum!
Estimated sodium nutrition fact is calculated excluding the sauce balance.