How to Make Vietnamese Lemongrass Beef Noodle Salad

Light and hearty beef noodle salad. Easy step by step guide to prep for a weeks lunch.

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How to Make Vietnamese Lemongrass Beef Noodle Salad Recipe
36 Steps
Ingredients
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1
Ingredients for beef marinade

Ingredients for beef marinade

2
Whisk together:  - 6 cloves of garlic, minced - 2 stalks of lemongrass, minced - 2 teaspoons of fish sauce - 2 teaspoons of sugar. I added some chilli, add to preference.

Whisk together: - 6 cloves of garlic, minced - 2 stalks of lemongrass, minced - 2 teaspoons of fish sauce - 2 teaspoons of sugar. I added some chilli, add to preference.

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3
1kg of mince beef

1kg of mince beef

4
Combine mince with the marinade.

Combine mince with the marinade.

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6
In a pan add peanut oil to cover the whole pan.

In a pan add peanut oil to cover the whole pan.

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Add a dash of sesame oil

Add a dash of sesame oil

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The sesame oil is the brown patch.

The sesame oil is the brown patch.

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Add mince. I have only a small pan so I had to cook in 3 batches.

Add mince. I have only a small pan so I had to cook in 3 batches.

10
Constantly break up the mince until the whole pan is half brown.

Constantly break up the mince until the whole pan is half brown.

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When mostly brown, stop stirring and leave for about 5 minutes to fry.

When mostly brown, stop stirring and leave for about 5 minutes to fry.

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We are looking for the sesame oil and sugar to burn and caramelise the bottom of beef.

We are looking for the sesame oil and sugar to burn and caramelise the bottom of beef.

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Place into containers evenly, about half full.

Place into containers evenly, about half full.

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Once done, should be about six containers, leave to cool.

Once done, should be about six containers, leave to cool.

15
Boil a jug of water.

Boil a jug of water.

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Grab a bowl, vermicelli noodles.

Grab a bowl, vermicelli noodles.

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Place the noodles and pour the boiled water on top until covered.

Place the noodles and pour the boiled water on top until covered.

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Done.

Done.

19
Drain hot water and rinse with cold water.

Drain hot water and rinse with cold water.

20
Add noodles back into the mixing bowl.

Add noodles back into the mixing bowl.

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Grab the Chinese cabbage

Grab the Chinese cabbage

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Cut the Chinese cabbage from the top down in 1cm slices.

Cut the Chinese cabbage from the top down in 1cm slices.

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Cut down as far as this

Cut down as far as this

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Add to the mixing bowl

Add to the mixing bowl

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Combine 1/4cup of fish sauce with 1 clove of garlic, 2 tbsp of lime juice, 3 tsps of sugar, chilli flakes.

Combine 1/4cup of fish sauce with 1 clove of garlic, 2 tbsp of lime juice, 3 tsps of sugar, chilli flakes.

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Pour into salad bowl and mix with scissors. Stir whilst cutting to shorten the noodles.

Pour into salad bowl and mix with scissors. Stir whilst cutting to shorten the noodles.

27
Add some chopped carrot for crunch and colour.

Add some chopped carrot for crunch and colour.

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Continue to stir with scissors.

Continue to stir with scissors.

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Done.

Done.

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Add to container to fill.

Add to container to fill.

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Follow with all containers. They can now be stored in the fridge and taken as meals for the week. Continue to next step for eating preparation. Because there is lime juice in the salad lasts 8 days.

Follow with all containers. They can now be stored in the fridge and taken as meals for the week. Continue to next step for eating preparation. Because there is lime juice in the salad lasts 8 days.

32
Put container mix in a mixing bowl and mix thoroughly. Use scissors if needed to cut down noodle length. Usually the beef is cold, but optionally you could heat the beef up.

Put container mix in a mixing bowl and mix thoroughly. Use scissors if needed to cut down noodle length. Usually the beef is cold, but optionally you could heat the beef up.

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Place mixed salad in a bowl.

Place mixed salad in a bowl.

34
Fried shallots and peanuts for garnish.

Fried shallots and peanuts for garnish.

35
Also added some mint and coriander.

Also added some mint and coriander.

36
Done!

Done!

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