NIC’S VIETNAMESE BEEF SALAD

This one is a  favorite from the archives – not only is it super tasty and super easy, no matter how much dietary diversity you’ve got going on – they can all sit down to the table with their very own version of this one with almost no extra work from you.nic's vietnamese beef salad

 

Ingredients

Vermicelli noodles.

Fried shallots

Crushed peanuts or cashews

Nice piece of beef marinated in sweet chilli sauce or garlic, chilli and ginger.

Any combination of:

Snow peas, sliced

Red and green capsicum, thinly sliced

Bean shoots

Snow pea tendrils

Cucumber, halved and thinly sliced

Shredded lettuce

Carrot sticks

Big handfuls of torn coriander, mint and basil

 

Dressing

Fish Sauce

Palm Sugar

Chilli or Sweet Chilli Sauce.

 

To Prepare

  1. Soak vermicelli in boiling water in a large bowl until tender. Drain and allow to cool.
  2. Combine all the salad items together and mix well.
  3. Put equal parts fish sauce and sugar in a screw top jar, add chilli or sweet chilli sauce to taste. Shake like crazy.
  4. Cook beef by searing well on each side and then remove from pan and slice.

To Serve

In each bowl put a handful of noodles, then a handful of salad mix, a few pieces of beef, a sprinkle of fried shallots and crushed nuts and then a couple of spoonfuls of the dressing drizzled over top. As our friend says… …..Vietnameasy

 Entertaining Dietary Diversity…

For Vegans and Vegos: marinate slices of tofu and fry them off instead of beef.

For Paleos – leave out the rice vermicelli or substitute with kelp noodles.

For Gluten Free – marinate in garlic, chilli and ginger and leave the sweet chilli sauce out of the dressing.

For the Sugar Free – substitute brown rice malt syrup for the palm sugar in the dressing

 

ShareShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInPin on PinterestShare on StumbleUponBuffer this page