Lemongrass beef with rice noodles recipe
Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced...
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Serving bowl
- Wok
- Skillet
- Stove
- Kettle
- Colander
- Spoon
- Tongs
- Measuring spoon
Ingredients
- 2 garlic cloves
- 1 lemongrass stalk (white part only), thinly sliced
- 1 tsp black peppercorns
- 1 tsp caster sugar
- 300 gm coarsely minced beef
- 1 tbsp fish sauce
- 250 gm rice vermicelli
- 1½ tbsp vegetable oil
- 100 gm (1 cup, loosely packed) bean sprouts
- ½ cup (loosely packed) coriander
- ½ cup (loosely packed) Vietnamese mint
- ½ cup (loosely packed) holy basil
- Thinly sliced birdseye chilli, to serve
- Lime-chilli dressing
- 2 garlic cloves, coarsely chopped
- 1-2 birdseye chillies, coarsely chopped
- 1½ tbsp caster sugar
- 2 tbsp fish sauce
- 1½ tbsp lime juice
- 1½ tbsp rice vinegar
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