Foryoueats: Lemongrass Beef Noodle Salad | Marion's Kitchen

Ingredients

• 170g (6 oz) dried rice vermicelli noodles
• 300g (10.6 oz) rump steak, trimmed, cut into 3mm-thick slices
• 1 small Lebanese cucumber, seeds removed, thinly sliced on the diagonal
• 1 small carrot, peeled, cut into strips with a julienne peeler (or grated)
• 1 cup bean shoots
• ¼ cup fish sauce
• 1 tbsp white vinegar
• 1 tbsp lime juice
• 2 tbsp sugar
• 1 long red chilli, seeded and finely chopped
• 2 tbsp vegetable oil
• ½ cup Thai basil leaves
• ½ cup mint leaves
• ½ cup crispy fried shallots*
• Lemongrass marinade:
• 1 stalk lemongrass, white part only, bruised, sliced
• 1 tsp black peppercorns
• 3 garlic cloves
• 1 tbsp fish sauce
• 1 tsp sugar