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Grilled Lemongrass Beef Salad Recipe

Grilled Lemongrass Beef Salad Recipe

Ingredients :

    • 1 handful (25 g/1 oz) dried rice vermicelli (beehoon or mifen)
    • 120 g (2 cups) thinly sliced lettuce
    • 150 g (1 cup) thinly sliced cucumber
    • 100 g (1 cup) grated or thinly shredded carrot
    • 200 g (4 cups) bean sprouts
    • 20 g (1/2 cup ) thinly sliced Thai sweet basil
    • 20 g (1/2 cup ) thinly sliced mint leaves

Marinated Beef :

    • 500 g (1 lb) beef loin
    • 3 stalks lemongrass, tender inner part of bottom third only, finely minced
    • 3 tablespoons minced garlic
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • 1 teaspoon ground pepper
    • 2 tablespoons oil, plus more for brushing

Dipping Sauce :

    • 3 cloves garlic, minced
    • 2–3 bird’s-eye chilies, minced
    • 4 tablespoons lime juice
    • 5 tablespoons fish sauce
    • 3 tablespoons sugar
    • 6 tablespoons water
    • 40 g (1/4 cup) chopped roasted peanuts

Method :

    1. Soak the dried rice vermicelli in water until soft, about 20 minutes. Drain and cut into long strands. Set aside.
    2. To prepare the Marinated Beef, slice the beef into very long, thin strips. Combine all the other ingredients in a mixing bowl and marinate the beef overnight or at least 1 hour at room temperature. The beef can be skewered on bamboo sticks.
    3. Preheat the oven broiler or pan grill to medium heat.
    4. Combine all the vegetables and herbs in a mixing bowl and set aside.
    5. Combine all the Dipping Sauce ingredients in a mixing bowl and mix well.
    6. Grill the beef under the pre-heated broiler or on a pan grill, turning occasionally until done, about 2–3 minutes. Remove from the heat.
    7. To serve, arrange the vegetable and herb mixture on a serving platter or in individual bowls and top with the cold noodles. Arrange the grilled beef on top of the noodles. Serve with bowls of the Dipping Sauce on the side. Ask each guest to spoon the Dipping Sauce over his or her portion to taste and then toss together to eat.

Serves 4–6
Preparation time : 45 mins + 1 hour marinating time
Cooking time : 20 mins