Vietnamese Grilled Beef & Vermicelli Salad

(serves 6)

Grilled Beef

3  x 200g scotch or eye fillet steaks (or you can substitute with 2cm thick slices of pork scotch fillet (collar but) or pork fillet
4 cloves garlic, finely chopped
2 tbsp ginger, finely chopped
1 red chilli, finely chopped
1 tbsp oil
4 tbsp fish sauce
2 tbsp sugar
1/4 tsp Five Spice Powder
½ tsp salt

1. In a small bowl mix together garlic, ginger, chilli, oil, fish sauce, sugar, five spice powder and salt until sugar is dissolved. Pour over steaks and marinade for 30 minutes. While meat is marinating, prepare dipping sauce and salad ingredients.

2. Grill steaks on a high heat, either in a grill pan or barbeque, for 4-5 minutes each side (turning once only) for a medium-rare doneness, or cook to your preferred doneness. Remove from heat and let rest, covered with alfoil, while preparing salad.

Nuoc Mam Cham Vietnamese Dipping Sauce
(makes about 1 cup)

3 tbsp fish sauce
3 tbsp water
3 tbsp white vinegar
3 tbsp sugar
1 garlic clove
1 red chilli, deseeded & finely chopped
3 tbsp lime juice

1. Combine fish sauce, vinegar, water and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point, then allow to cool. 

2. Just before serving, finely chop the garlic and chilli and stir through with the lime juice. 

3. The secret to this sauce is making it to suit your own tastes. The proportions are not a science, so you should use the recipe as a starting point, then adjust the sugar, lime and fish sauce to a balance you enjoy.

Vermicelli Salad

½ packet (225g) dried “thicker” rice vermicelli
2 lebanese cucumbers, halved then sliced thinly
2 handfuls mint leaves
2 handfuls coriander leaves
2 cups cos or iceberg lettuce, shredded
1 cup pickled carrot (bought from Asian shop or see recipe below)

250ml Vietnamese Fish Dipping Sauce (see recipe above)
½ cup chopped roasted peanuts

1. Soak vermicelli in large saucepan of hot water (just before boiling point) for 5 minutes, or as per packet instructions. Drain and rinse immediately under cold water to cool, Set aside to dry at room temperature, covered with a damp towel or plastic. 

2. To assemble the salad, divide noodles evenly among plates or bowls. Place portions of cucumber, lettuce, carrot, mint, and coriander around noodles. 

3. Top noodles with slices of grilled beef, sprinkle with peanuts and drizzle with Dipping Sauce over each serve. Serve immediately with everyone tossing through all of the ingredients to combine with the Dipping Sauce.

For Pickled Carrots

2 medium carrots, peeled
1/2 cup white vinegar
1/4 cup sugar
1 teaspoon salt

1. Cut carrots into 1/8-inch-thick matchsticks (2 inches long) or shred. 

2. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. 

3. Let stand, tossing occasionally, until wilted, about 15 minutes.

4. Refrigerate for up to one week.