Vietnamese Rare Beef Salad

Cook Time 30 minutes

Servings 2 - 4


500g grass fed eye fillet, trimmed of sinew
25ml fish sauce
1 stalk lemongrass, white part finely minced
1 tbsp peanut oil
¼ cup (55 g) roasted & coarsely chopped peanuts
½ bunch mint, picked, washed and torn
½ bunch rice paddy herb, washed and picked (from Vietnamese grocer)
2 shallots, sliced
1 punnet coriander cress, snipped
½ cup dry bean thread
vermicelli noodles
oil for frying
½ tsp chilli powder

1 stalk lemongrass, white part finely minced
1 clove garlic
1 shallot
1 birds eye chilli, sliced
25ml fish sauce
25g chopped palm sugar
50ml lime juice


For the beef: Preheat the oven to 160°C. Rub the beef with the fish sauce and lemongrass. Heat a large non stick pan over a high heat and add the peanut oil. Add the beef and cook on all sides for about 20 seconds each. Place on a tray and cook in the oven for 5 minutes. Remove from the oven and let rest for 15 minutes then wrap tightly in plastic wrap and place in the fridge to chill.

For the dressing: Place all of the ingredients in a blender and blitz until smooth. Set aside in a container.

For the vermicelli: Heat the oil in a large saucepan to 175°C and add the noodles. They will puff up very quickly. Remove and drain on paper towel. Once drained toss with the chilli powder and set aside.

To serve: Using a sharp knife slice the chilled beef into 2mm thick slices and remove all of the plastic wrap. In a large bowl toss the beef with the herbs, sliced shallots, peanuts and dressing. Spread out the salad on a platter and top with the crisp noodles and finally top with the coriander cress. Enjoy!


Vietnamese Salad of Turkey, Prawn, Coconut and Beans


Vietnamese Pancakes with Prawns, Ginger and Soy Dipping Sauce