250g rice vermicelli
1 cup fresh coriander
1/2 cup fresh mint
1/4 cup fresh shallot
1/4 cup fresh basil
200g pistachio 2 tablespoon of fried onion
250g beef slices
3 tablespoon soy sauce
1 tablespoon fish sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon chili
Salt and pepper to season
1/4 cup extra virgin olive oil
1/8 cup white vinegar
2 tablespoon soy
1 tablespoon brown sugar
Juice of 1 lemon
1/2 tablespoon of fish sauce
Rinse the fresh herbs: coriander, basil, mint and shallot under running cold water.
Marinate the beef slices in soy sauce, fish sauce, red wine, Worcestershire sauce, fried onion, salt and pepper for at least 30 minutes.
Place the pistachio nuts in a food processor and grind until coarse.
Grate carrot into long stripes.
Soak the carrot stripes in sweet vinegar water.
Cook the vermicelli noodles according to the packet instructions.
Rinse the noodle under running cold water.
Keep it cool with ice.
Heat up a grill pan over medium-high heat. Add some olive oil and grill the beef slices until fragrant.
Add some slices of onion and kale.
Season with salt and pepper.
Place the cooled vermicelli noodles in a large serving platter.
Mix all the ingredients for the salad dressing in a separate jar.
Chop the coriander, mint, basil and shallots in small pieces and toss on top of the vermicelli noodles. Place the pickled carrots around the side.
Drizzle the salad dressing all over.
Garnish with fried onions and pistachio nuts on top.
Serve together with grilled beef.
Squeeze some lemon juice on top to lighten up the meal.
I just love the flavour explosion of this Vietnamese salad, the fresh herbs, the slippery noodles and the drizzle of lemon juice. It gets better from the first bite :)
This recipe looks delicious but there are a few parts missing from the recipe. How do you make sweet vinegar water to soak the carrot? When the recipe says "fried onion" does it mean the dried fried onion you buy in a jar from Asian grocery shops? How much red wine do you add to the marinade.