How to Make Vietnamese Lemongrass Beef Noodle Salad

by Jess Ford

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

Supplies

  • 1 Kilogram Mince Beef
  • 200 Grams Vermicelli noodles
  • 2 Stalk of lemongrass, minced
  • 6 Garlic cloves, minced
  • 2 Bottle of fish sauce
  • 6 Teaspoons Caster sugar
  • 1 Chinese Cabbage
  • 4 Carrots
  • 2 Tablespoons Lime juice
  • Peanut oil
  • Sesame oil
  • Peanuts, for garnish
  • Fried shallots, for garnish
  • Corriander (cilantro), for garnish
  • Mint, for garnish
  • Instructions

    Step 1

    Ingredients for beef marinade

    Step 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.

    Step 3

    1kg of mince beef

    Step 4

    Combine mince with the marinade.

    Step 5

    Step 6

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

    Step 7

    Add a dash of sesame oil

    Step 8

    The sesame oil is the brown patch.

    Step 9

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

    Step 10

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

    Step 11

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

    Step 12

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

    Step 13

    Place into containers evenly, about half full.

    Step 14

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

    Step 15

    Boil a jug of water.

    Step 16

    Grab a bowl, vermicelli noodles.

    Step 17

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

    Step 18

    Done.

    Step 19

    Drain hot water and rinse with cold water.

    Step 20

    Add noodles back into the mixing bowl.

    Step 21

    Grab the Chinese cabbage

    Step 22

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

    Step 23

    Cut down as far as this

    Step 24

    Add to the mixing bowl

    Step 25

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

    Step 26

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

    Step 27

    Add some chopped carrot for crunch and colour.

    Step 28

    Continue to stir with scissors.

    Step 29

    Done.

    Step 30

    Add to container to fill.

    Step 31

    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.

    Step 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.

    Step 33

    Place mixed salad in a bowl.

    Step 34

    Fried shallots and peanuts for garnish.

    Step 35

    Also added some mint and coriander.

    Step 36

    Done!