Ingredients:
Dried peas, corn starch, mung bean, water.
Vietnamese Style Beef Noodle Salad
This refreshing salad can also be made with cooked prawns or sliced cooked chicken breast or simply without meat at all. To enjoy the fresh flavours combine the ingredients just before serving.
Cooking time: nil
Serves: 4
Degree of difficulty: easy
- 2 X 100g packet Chang's Bean Vermicelli noodles
- 400g piece beef fillet or boneless rib eye, cooked to medium rare
- ½ bunch mint
- ½ bunch coriander
- handful of small basil leaves
- 2 carrots, finely shredded
- 2 cloves garlic, finely chopped
- 2 fresh red chilli’s, finely sliced
- ½ cup roasted beer nuts, roughly chopped
- juice of two limes (about 2 tablspoons)
- 2 tablespoons Changs Fish Sauce
- 1 tablespoon Changs Thai Sweet Chilli Sauce
- 1 tablespoon Changs Light Soy Sauce
- lime wedges
Place the four noodle portions in a large bowl cover with boiling water.
Stand for 10 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water.
Slice the beef into very thin slices.
Pull the leaves from the mint and coriander stalks. Place in a large bowl with the noodles, carrot, garlic, chilli and nuts.
Mix remaining ingredients, whisk well to combine. Pour over noodle mixture and toss gently to combine.
Divide the noodle mixture amongst four deep plates, top with sliced beef and lime wedges on the side.
