Vietnamese Lemongrass Beef and Rice Noodle Salad
Australian Gourmet Traveller recipe for Vietnamese lemongrass beef and rice noodle salad
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Cooking tools:
- Mortar and pestle
- Grill pan
- Skewer
- Pepper mill
- Colander
- Chopsticks
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Plastic wrap
- Pot
- Stove
- Kettle
- Plate
- Serving bowl
Ingredients
- 2 golden shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 stalks lemon grass, finely chopped
- 80 ml fish sauce (1/3 cup)
- 450 gm beef sirloin, cut into strips
- 2 small red chillies, finely chopped
- 55 gm white sugar (¼ cup)
- 70 ml lime juice
- 60 ml rice vinegar (¼ cup)
- 250 gm fresh rice sheet noodles
- 1 iceberg lettuce, cut into thin wedges
- 2 Lebanese cucumbers, cut into julienne
- 1 carrot, cut into julienne
- 50 gm bean sprouts
- 1½ cups coriander leaves (loosely packed)
- 1½ cups Vietnamese mint leaves (loosely packed)
- roasted peanuts, coarsely chopped
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