Vietnamese beef and noodle salad

Preparation

1. Dissolve the sugar in the hot water
2. Add all the other sauce ingredients
3. Finely chop the garnish herbs and set aside
4. chop the cucumber and carrot small - ideally julienned
5. chop the spring onions small, mix with the cucumber and carrot, and set aside
6. Get a hot pan and fry the steak for 3-4 minutes, then flip and fry for a further 3 - you want to seal the beef well and get a crust. The steak should be medium-rare at this point
7. Set the steak aside and rest for 10 mins
8. Deglaze the beef pan with the sauce and then turn down to a low simmer
9. Cook the vermicelli - add boiling water and remove after approx 3 minutes - they should be soft
10. Cut the steak into ½cm thick slices
11. Return the beef to the pan with the sauce and stir to coat it thoroughly
12. Put 2-3 lettuce pieces on a plate or bowl, add the noodles and then the cucumber, carrot and spring onions.
13. Pour the beef and sauce over the top and garnish with the herbs
14. Don't miss out or skimp on the herbs, they are key

Notes

Ingredients

• 280g steak (e.g. sirloin)
• Sauce
• 2tbsp lemongrass paste
• 2tbsp oil
• 2tbsp fish sauce
• 2tbsp dark brown soft sugar
• 1tbsp lime juice
• ½tsp sambal oelek
• 80ml hot water
• Salad
• 225g vermicelli
• 1 small cucumber
• 1 small carrot
• 2 spring onions
• 4-5 lettuce leaves
• Garnish
• 3tbsp fresh coriander
• 3tbsp fresh mint
• 3tbsp fresh basil

Equipment

Nutritional Facts

• Serving size: 569.2g
• (31% / 38%)   Calories: 766kcal
• (44%)Total fat: 24g
• (19%)   Saturated fat: 3.8g
• (36%)   Unsaturated fat: 12.7g
•     Mono: 11g
•     Poly: 1.7g
• (43%)   Cholesterol: 130mg
•   Trans Fat: 0.2g
• (28%)Total carbohydrates: 85g
•   Starch: 0g
• (70%)   Sugars: 21g
•     Sucrose: 0g
•     Glucose: 0.9g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.1g
•     Galactose: 0.1g
• (31%)   Fibre: 7.7g
• (94%)Protein: 47g
• Salts
• (90%)   Sodium: 1.8g
• (35%)   Potassium: 1.2g