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Photo of Lemongrass beef and rice vermicelli salad by WW

Lemongrass beef and rice vermicelli salad

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This classic Thai beef salad is so easy to recreate at home – it’s all in the dressing.


Lean beef rump steak

400 g, (buy 500g) fat trimmed

Fresh lemongrass

1 piece(s), trimmed, white part only, finely chopped

Fish sauce

2 tbs


60 ml, (rice wine)


1 medium, cut into matchsticks

Dry rice noodles

200 g

Snow peas

150 g, trimmed, thinly sliced

Red capsicum

1 medium, thinly sliced

Fresh mint

1 cup(s)

Lime juice

1 tbs

Caster sugar

2 tsp

Sunflower oil

1 tbs

Unsalted roasted cashew nuts

40 g, chopped, see note (1/4 cup)


  1. Combine lemongrass, half the fish sauce and 1 tablespoon rice vinegar in a large shallow bowl. Add steak and toss to coat. Cover and refrigerate for 20 minutes.
  2. Place noodles, carrot and snow peas in a large heatproof bowl and cover with boiling water. Stand for 5 minutes or until noodles are soft. Rinse under cold running water. Drain well.
  3. Heat a barbecue or chargrill over medium-high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 10 minutes before slicing thinly.
  4. Meanwhile, place noodle mixture in a large bowl with the capsicum and mint. Place the juice, sugar, oil and remaining fish sauce and rice vinegar in a small bowl and whisk to combine. Add dressing and sliced beef to the noodle mixture and toss gently to combine. Serve sprinkled with nuts.


TIPS: You can use 500g chicken breast or 500g lean pork steaks instead of the beef.To toast cashews, preheat oven to 180°C or 160°C fan-forced. Spread nuts on a baking tray and bake for 4 minutes or until golden and toasted.