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Ingredients
Lemongrass Beef Noodle
Dressing
125 ml (4 fl oz/½ cup) lime juice
4 tablespoons fish sauce
1 tablespoon caster (superfine) sugar
4 tablespoons warm water
1–2 small red chillies, finely chopped
1 small garlic clove, finely chopped
Marinade
3 lemongrass stems, white part only, chopped
2 garlic cloves, crushed
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 teaspoons caster (superfine) sugar
1 teaspoon vegetable oil
500 g (1 lb 2 oz) beef fillet, thinly sliced
240 g (8½ oz) dried rice vermicelli
1–2 tablespoons peanut oil
1 small Lebanese (short) cucumber, julienned
1 small carrot, julienned
150 g (5½ oz) bean sprouts, tails trimmed
1 handful coriander (cilantro) leaves
1 handful Vietnamese mint leaves, plus extra
70 g (2½ oz) ground unsalted toasted peanuts
Method
- To make the dressing, combine all the ingredients, stirring until the sugar has completely dissolved. Cover and set aside.
- To make the marinade, put all the ingredients in a food processor and pulse to form a smooth paste. Put the beef slices in a bowl, cover with the marinade and stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours.
- Soak the rice vermicelli in boiling water for 5 minutes. Drain, rinse and drain again.
- Heat a wok to high, add 1 tablespoon of the oil and swirl to coat. Add the beef in batches and sear for 2–3 minutes.
- Put the vermicelli in a bowl, then add the cucumber, carrot, bean sprouts, coriander and mint leaves. Add the dressing and toss. Top with beef, mint leaves and peanuts.
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