Ingredients Jump to Instructions ↓

  1. 500-600g skirt steak or brisket

  2. 250g vermicelli rice noodles

  3. marinade

  4. 5 shallots, peeled and finely sliced

  5. 3 cloves garlic, peeled

  6. 2 sticks lemongrass, peeled and finely chopped

  7. pinch salt

  8. 1 teaspoon freshly ground white pepper

  9. teaspoon turmeric powder

  10. fish sauce, to taste

  11. salad

  12. 1 medium cucumber, peeled, seeded & finely sliced

  13. 200g bean sprouts

  14. bunch coriander leaves, chopped

  15. bunch mint leaves, chopped

  16. 100g roasted unsalted peanuts

  17. iceberg lettuce, chopped

  18. 1 cup nuoc cham sauce

  19. chopped red chillies, to garnish

Instructions Jump to Ingredients ↑

  1. Make the marinade by pounding the shallots, garlic, lemongrass and pinch of salt in a mortar or food processor until pureed. Add the pepper, turmeric and fish sauce. Rub the marinade into the steak and leave to marinate in the refrigerator overnight if possible, or for at least 2 hours.

  2. Prepare the vermicelli noodles by adding them to a saucepan of boiling water and cooking for 2-3 minutes. Drain, refresh with cold water and drain again.

  3. Divide the noodles between bowls or place on a platter.

  4. Remove the steak from the refrigerator and allow it to come to room temperature.

  5. Prepare your barbecue for direct grilling over a high heat. Cook the beef to medium at the most. Rest then slice thinly.

  6. Place the beef with its juices on top of the noodles, along with the salad. Dress well with nuoc cham sauce, then toss together.

  7. Serve with freshly chopped chillies and extra nuoc cham sauce on the side if desired.


Send feedback