Vietnamese Rare Beef Salad

Daniel Wilson
Cook time 30 minutes
Servings 2 - 4

Ingredients

500g grass fed eye fillet, trimmed of sinew
25ml fish sauce
1 stalk lemongrass, white part finely minced
1 tbsp peanut oil
¼ cup (55 g) roasted & coarsely chopped peanuts
½ bunch mint, picked, washed and torn
½ bunch rice paddy herb, washed and picked (from Vietnamese grocer)
2 shallots, sliced
1 punnet coriander cress, snipped
½ cup dry bean thread
vermicelli noodles
oil for frying
½ tsp chilli powder

Dressing
1 stalk lemongrass, white part finely minced
1 clove garlic
1 shallot
1 birds eye chilli, sliced
25ml fish sauce
25g chopped palm sugar
50ml lime juice

Vietnamese Rare Beef Salad

Method

For the beef: Preheat the oven to 160°C. Rub the beef with the fish sauce and lemongrass. Heat a large non stick pan over a high heat and add the peanut oil. Add the beef and cook on all sides for about 20 seconds each. Place on a tray and cook in the oven for 5 minutes. Remove from the oven and let rest for 15 minutes then wrap tightly in plastic wrap and place in the fridge to chill.

For the dressing: Place all of the ingredients in a blender and blitz until smooth. Set aside in a container.

For the vermicelli: Heat the oil in a large saucepan to 175°C and add the noodles. They will puff up very quickly. Remove and drain on paper towel. Once drained toss with the chilli powder and set aside.

To serve: Using a sharp knife slice the chilled beef into 2mm thick slices and remove all of the plastic wrap. In a large bowl toss the beef with the herbs, sliced shallots, peanuts and dressing. Spread out the salad on a platter and top with the crisp noodles and finally top with the coriander cress. Enjoy!