Vermicelli Salad with Nuoc Mam Cham Dressing

Cook Time 15 minutes

Servings 2-4


400g rump steak
½ packet of vermicelli rice noodles
½ cup toasted peanuts
Fried shallots

1 cucumber, chopped
1 tomato, chopped
1 cup bean sprouts
½ cup Thai basil
3-4 spring onions, cut into batons
½ cup coriander

¼ cup Fish sauce
¼ cup Rice vinegar
1 tbsp Sambal olek
2 tbsp Caster sugar
2 tbsp water
Juice of 2 limes


Heat a large frying pan with peanut oil. Season steak with salt and pepper, and add to pan. Cook for four minutes on each side for medium rare and let it rest. Prepare dressing by combining all ingredients. Taste and adjust. In the meantime boil a pot of water and cook vermicelli noodles as per packet instructions. Strain and refresh under cold water. Combine salad ingredients in a large bowl. Add noodles. Pour over half of dressing and toss. Serve salad on a plate, place sliced steak on top, and add a little extra dressing. Garnish with peanuts and fried shallots.


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Vermicelli Chilli Pork Stir Fry