Learn how to make Donal Skehan's Vietnamese Beef Noodle Salad in just 25 minutes.
Cooking Time: 25 minutes
- 300g rump steak, trimmed of fat and thinly sliced
- 2 tbsp fish sauce
- 1 garlic cloves, very finely chopped
- 1 lemongrass stalk, roughly bashed and finely sliced
- 1 tbsp rapeseed oil
- 2 shallots thinly sliced
- Roasted peanuts, roughly chopped, to serve
For the salad:
- 125g flat rice noodles, cooked and cooled
- Large handful of beansprouts
- ½ cucumber halved and sliced thinly
- Handful of fresh mint leaves, roughly chopped, plus extra to garnish
- Handful of fresh coriander leaves, roughly chopped
For the Nuoc Cham Dressing:
- 4 tbsp fish sauce
- Juice of 1 lime
- 1 tbsp caster sugar
- 1 garlic clove, finely chopped
- 3 red and green chillies, finely chopped
- Place the beef strips in a bowl and add the fish sauce, half the garlic, half the shallots and half the lemongrass. Leave to marinate for 20 minutes while you prepare the remaining ingredients.
- Whisk together all the ingredients for the dressing until the sugar has dissolved, then loosen with 1-2 tablespoons of water. Set aside.
- Divide the cooked and cooled noodles between 2 deep bowls and top with the beansprouts, cucumber and herbs.
- Heat a wok or frying pan over a high heat. Add the oil and just as it begins to smoke add the remaining garlic and lemongrass and shallots to the wok.
- Stir-fry for 1–2 minutes, until it becomes aromatic. Immediately add the beef and the marinade and stir-fry for 2–3 minutes, allowing it to sit in the pan every now and then without stirring to ensure it gets a good colour and chars slightly.
- Divide the contents of the pan between the 2 bowls and top with the roasted peanuts. Spoon over the dressing and garnish with a few mint leaves. Serve while the beef is still warm.