Every bite will be better with the juiciness of our top quality beef along with the sauce and the extra crunch brought from these tasty Vietnamese toppings.
Serves: 4
Ingredients
- 1 tsp black peppercorn
- 1 stalk sliced lemongrass (white area)
- 3 cloves of garlic
- 1 tsp fish sauce
- 1 tsp caster sugar
- 400g rump steak beef
- 250g rice vermicelli
- 1 Lebanese cucumber, sliced diagonally
- 140g shredded iceberg lettuce
- 1 carrot and cut into matchsticks
- ½ cup Thai basil leaves
- ½ cup mint leaves
- 2 tbsp vegetable oil
- 2 cup bean sprouts
- ¼ cup roasted and chopped unsalted peanuts
- 40g Asian fried shallots
Ingredients for Lime-Chili Dressing
- 1 red bird’s eye chili
- 1 clove of garlic
- ¼ cup fish sauce
- 2 tbsp lime juice
- 3 tsp caster sugar
Method
- Gently grind up peppercorns, lemongrass and garlic to a rough paste. Then in a larger bowl, add in fish sauce and sugar to the rough paste and stir.
- Coat the steak with the paste, cover and refrigerate for 30 minutes for it to marinate.
- For the lime-chili dressing, grind chili and garlic and mix in with the fish sauce, lime juice, sugar and ¼ cup of water.
- Place the Vietnamese noodles in a large bowl, pour boiling water and cover for 4 minutes. Then drain and run the noodles under cold water then cut the noodles
- Plate individual bowls with cucumber, lettuce, carrot, Thai basil and mint on top of the noodles
- Cook the steak in a high heated pan.
- Serve the steak on top of each bowl with dressing drizzled on top with bean sprouts, peanuts and Asian fried shallots
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
