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Lemongrass beef and rice vermicelli salad

Lemongrass beef and rice vermicelli salad

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.


Beef rump steak, raw

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.