Vietnamese Beef Noodle Salad

Ingredients

• 250g (8.8 oz) beef sirloin, thinly sliced 250g (8.8 oz) beef sirloin, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cucumber, julienned 1 cucumber, julienned
• 2 carrots, julienned 2 carrots, julienned
• 1/2 cup fresh mint leaves 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves 1/2 cup fresh Thai basil leaves
• 2 tablespoons peanuts, crushed 2 tablespoons peanuts, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the marinade: For the marinade:
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 red chili, finely chopped 1 red chili, finely chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the beef slices with the minced garlic, soy sauce, fish sauce, sugar, and black pepper. Let it marinate for at least 30 minutes.
2. 2.
   Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
3. 3.
   Heat the vegetable oil in a pan over high heat. Sear the marinated beef slices for 1-2 minutes on each side until they are browned and cooked to your desired doneness. Remove from heat and let them rest for a few minutes before slicing them into thin strips.
4. 4.
   In a large bowl, combine the cooked rice noodles, bean sprouts, cucumber, carrots, mint leaves, cilantro leaves, and Thai basil leaves.
5. 5.
   In a small bowl, whisk together the lime juice, fish sauce, sugar, and chopped red chili to make the dressing.
6. 6.
   Pour the dressing over the noodle mixture and toss well to combine.
7. 7.
   Serve the salad in individual bowls or plates, topped with the sliced beef and crushed peanuts.

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as they can vary in cooking time. Rinse them with cold water after cooking to prevent them from sticking together.
• Beef sirloin — For tender slices of beef, it's important to slice the meat against the grain. This will result in more tender and easier-to-chew pieces.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the beef overnight in the refrigerator.
• Customize the salad by adding other vegetables such as bell peppers or radishes.
• For a spicier kick, add more chopped red chili to the dressing.
• If you prefer a vegetarian version, you can substitute the beef with tofu or tempeh.
• To make the salad more filling, you can add grilled shrimp or chicken.

Serving advice

Serve the Vietnamese Beef Noodle Salad as a main course for a light and refreshing lunch or dinner. Garnish with extra herbs, crushed peanuts, and a wedge of lime for an added burst of flavor.

Presentation advice

Arrange the salad in a large serving bowl or individual plates, making sure to showcase the vibrant colors of the vegetables and herbs. Top with the sliced beef and crushed peanuts for an appetizing presentation.