Vietnamese Lemongrass Beef Vermicelli Salad
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Lemongrass beef vermicelli salad is a fresh, vibrant dish that’s loaded with flavour from the marinade of lemongrass, fish sauce, soy sauce, chilli flakes and white wine vinegar. Served over tender vermicelli noodles and paired with crisp cucumber, crunchy carrots, and scallions, it’s a great cold vermicelli noodle salad for the summer months. Measurements can be approximate which is why tablespoons are provided for the sauce. Adjust to flavour preferences but retain approximate ratios.
Ingredients
Lemongrass Beef
- 500 g (1 lb) beef rump, rest at room temp for 1 hour, sliced. See note 1
- 1 tablespoon white sugar, optional but recommended
- 1 tablespoon sesame oil, subs note 2
- 2 tablespoon lemongrass, grated or minced, see note 3
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon chilli flakes, optional, adjust per preferences
- 1 tablespoon white wine vinegar, subs note 4
Noodle Salad
- 400 g (14 oz) vermicelli noodles
- 300 g (10 ½ oz) carrots, approx. 4, sliced
- 200 g (7 oz) cucumbers, approx. 2, sliced
- 80 g (? cups) spring onions, sliced
Instructions
Beef
- Slice 500 g (1 lb) beef rump and sprinkle with 1 tbsp white sugar (this will help caramelised the outside).
- Heat 1 tbsp sesame oilin a pan or grill over high heat and sear the beef for 2 minutes per side until browned. Remove and let it cool for at least 30 minutes.
- Mix together sauce ingredients: 2 tbsp lemongrass, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp chilli flakes, 1 tbsp white wine vinegar.
- Slice the cooled beef into strips, then add to the marinade. Let it sit for at least 30 minutes or refrigerate overnight for more flavour.
Salad
- Cook the 400 g (14 oz) vermicelli noodles as per packet instructions. Rinse under cold water.
- Slice: 300 g (10 ½ oz) carrots, 200 g (7 oz) cucumbers, 80 g (? cups) spring onions
- Add all ingredients to a bowl and drizzle with leftover marinade (keep separate if meal prepping and add before eating). Toss and serve.
Notes
Note 1 - Beef Rump
Substitutions - sirloin or flank steak.
Note 2 - Sesame Oil
Sesame oil will provide the depth of flavour, but you can substitute with a neutral oil in a pinch.
Note 2 - Lemongrass
You can grate/mince lemongrass similar to ginger, however it's sometimes difficult to find. If you can't find it, use lemongrass paste (this is what I often use).
Note 3 - White Wine Vinegar
Substitutions - white vinegar, rice vinegar or apple cider vinegar.
Storing
Keep the beef in a separate container to the noodles and vegetables if possible and store in airtight containers in the fridge for up to 3 days. To prevent the noodles from sticking, toss them in a little sesame oil before storing.
Nutrition
Calories: 589kcalCarbohydrates: 80gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 813mgPotassium: 741mgFiber: 4gSugar: 8gVitamin A: 8711IUVitamin C: 10mgCalcium: 76mgIron: 4mg
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