Vietnamese Spicy Noodle Salad

Serves 2-4
Time 30 minutes


500g beef fillet, finely sliced

2 tbsp fish sauce, plus 1 tsp extra
1 clove garlic, grated
1 knob ginger, grated
2 tbsp coconut palm sugar
2 tbsp soya
1 tbsp fish sauce
1 lemongrass, white part only, finely sliced

500g rice vermicelli, cooked and cooled, soaked in hot water

Stir fry ingredients
2 tbsp olive oil or vegetable oil
1 tbsp garlic, grated
1 small onion, sliced
1 green chilli, chopped
1 bok choy
10 Vietnamese mint leaves, finely shredded
1 bunch coriander, chopped
1 cucumber, halved lengthwise and sliced
1 spring onion
10 mint leaves, finely shredded
Crushed roasted peanuts

Snow pea shoots
Deep fried shallots


Combine the beef in a bowl with the marinade ingredients and leave for 10 minutes.

Saute the onions and garlic in a hot pan with a little oil. Then add the beef and the rest of the stir fry ingredients. Add the cooked noodles and toss together.

Serve with a garnish of snow pea shoots and deep fried shallots.