Vietnamese herb salad with tamarind and honey glazed beef recipe

Ingredients

• 130g jar tamarind paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• Juice 1 lime
• 4 tbsp clear honey
• 3 large British rump or sirloin steaks, fat trimmed, cut into thin strips
• Sunflower oil for frying
• 3 tbsp fish sauce
• 3 tbsp rice vinegar
• 2 tbsp caster sugar
• Juice 1-2 limes
• 1 large garlic clove, crushed
• Small bird’s eye chilli, finely chopped
• ½ red onion, finely sliced
• 3 large carrots, julienned (cut into matchsticks) or finely sliced
• 200g vermicelli or glass noodles (we used Thai Taste)
• Splash toasted sesame oil or sunflower oil
• 1 large cucumber, halved lengthways, deseeded and sliced into half moons or julienned
• 250g radishes, finely sliced
• 25g fresh Thai basil or regular basil, leaves picked
• 100g fresh coriander, leaves picked
• 100g fresh mint, leaves picked
• Large handful salted roasted peanuts, finely chopped
• Ready-made crispy fried onions, from a tub, to sprinkle