Lemongrass and pineapple beef vermicelli salad

Lemongrass and pineapple beef vermicelli salad

Boost a fresh Asian salad into a full-blown meal for four with vermicelli noodles and marinated beef.

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

 

By Thuy Diem Pham
From Saturday Kitchen

Ingredients

For the crispy fried shallots

  • 1kg/2lb 4oz red shallots, finely chopped
  • 1 litre/1¾ pints vegetable oil

For the pineapple fish sauce

  • 50ml/2fl oz fish sauce
  • 120g/4oz caster sugar
  • 50ml/2fl oz lime juice
  • 15g/½oz garlic, minced
  • 25g/1oz red chillies, minced
  • 50g/1¾oz fresh (or use tinned) pineapple, minced

For the salad

  • 500g/1lb 2oz topside beef
  • 200g/7oz vermicelli rice noodles
  • 1 cucumber, cut into thin matchsticks
  • 3 carrots, ideally 1 yellow, 1 orange and 1 purple, peeled and cut into thin matchsticks
  • 2 Little Gem lettuces, finely shredded
  • 80g/3oz pea shoots
  • 20g/¾oz fresh coriander, roughly chopped
  • 20g/¾oz fresh Thai basil, leaves roughly chopped
  • 1 tsp vegetable oil
  • 4 tsp crispy fried shallots (store-bought or made as below)
  • 40g/1½oz roasted unsalted peanuts, roughly crushed in a pestle and mortar

For the marinade

  • 2 tbsp red chilli paste
  • 2 tbsp garlic paste
  • 2 tbsp lemongrass paste
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 3 chicken stock cubes, crumbled
  • 5 tbsp sesame oil
  • 2 tbsp honey
  • 1 tsp ground black pepper
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