Vietnamese Grilled Beef Salad
Indulge in a delicious and moreish salad bursting with tangy Vietnamese flavours and succulent juicy steak. Perfect for a refreshing meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenir.com.au.
Cooking tools:
- Chargrill pan
- Stove
- Peeler
- Chef's knife
- Cutting board
- Pastry brush
- Pot
- Colander
- Mixing bowl
- Microplane
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
- Kettle
- Tongs
Ingredients
- 4 x 200 g Porterhouse Steaks trimmed of fat
- 2 Carrots sliced into ribbons using a peeler
- 1 tbsp Rice vinegar
- 125 g Vermicelli noodles
- ¼ Wombok (Chinese cabbage) finely shredded
- 1 Cucumber sliced into ribbons using a peeler
- 150 g Snow peas sliced diagonally
- ½ cup Mint leaves
- ¼ cup Peanuts (plain, unsalted) chopped, to serve
- 1 small Red chilli finely chopped
- 3 tbsp Lime juice
- 3 tbsp Sugar
- 1 tbsp Fish Sauce
- 1 clove Garlic crushed
- 1 tsp Ginger finely grated
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