Vietnamese beef salad

This salad has the perfect balance of spicy, salty, sweet and sour. It makes a great mid-week family meal at any time of the year.

Serves 4

Ingredients - for the salad

1 sirloin steak

A little olive oil

3 small shallots, finely sliced

A few good splashes of fish sauce

200g rice vermicelli, rehydrated in boiling water

1 small bunch mint, chopped

1 small bunch Thai basil, chopped

1 small bunch coriander, chopped

1 packet green beans, roughly chopped

150g peanuts, chopped

Salt and pepper 

Ingredients - for the dressing

2 small red chillies, thinly diced

2 tbsp rice wine vinegar

2 tbsp fish sauce

Juice of 2 limes

½ carrot, grated 

120ml water

Method

  • Prep the steak by cutting deep incisions through the fat and sinew, to prevent the meat from shrinking when cooked.

  • Oil and season well before adding to a searing hot griddle pan, turning once. Remove from the heat once nicely browned but still rare. Set aside to rest.

  • To a mixing bowl, add the sliced, raw shallots and chopped green beans.

  • Take the rehydrated rice noodles and use a pair of scissors to trim them into the bowl.

  • For the dressing, combine all of the ingredients and pour half over the noodle mixture.

  • Slice the steak into strips, put them back into the hot griddle pan and season with a few good splashes of fish sauce. Make sure the meat is evenly coated before dropping straight onto the noodles. Mix until well combined and add the remaining dressing.

  • Add all of the herbs, a sprinkling of peanuts and give everything a last mix.

  • Dish out onto a plate and garnish with a little more coriander.