This simple beef noodle dish can be made quickly and should evoke the taste and smell of Vietnam’s busiest street food alleys.
- 300 g rump steak, trimmed of fat and thinly sliced
- 1½ tbsp (30 ml) fish sauce
- 1 garlic clove, very finely chopped
- 2 shallots, thinly sliced
- 1 lemongrass stalk, roughly bashed and finely sliced
- 3 tsp (15 ml) rapeseed oil
- Roasted peanuts, roughly chopped, to serve
- 2-3 tbsp (40-60 ml) fish sauce
- Juice of 1 lime
- 3 tsp caster sugar
- 1 garlic clove, finely chopped
- 3 red and green chillies, finely chopped
- 125 g flat rice noodles, cooked and cooled
- Large handful of beansprouts
- ½ cucumber, halved and sliced thinly
- handful of fresh mint leaves, roughly chopped, plus extra to garnish
- handful of fresh coriander leaves, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the beef strips in a bowl and add the fish sauce, half the garlic, half the shallots and half the lemongrass. Leave to marinate for 20 minutes while you prepare the remaining ingredients.
- Whisk together all the ingredients for the dressing until the sugar has dissolved, then loosen with 1-2 tablespoons of water. Set aside.
- Divide the cooked and cooled noodles between 2 deep bowls and top with the beansprouts, cucumber and herbs.
- Heat a wok or frying pan over a high heat. Add the oil and just as it begins to smoke add the remaining garlic, lemongrass and shallots to the wok.
- Stir-fry for 1-2 minutes, until it becomes aromatic. Immediately add the beef and the marinade and stir-fry for 2–3 minutes, allowing it to sit in the pan every now and then without stirring to ensure it gets a good colour and chars slightly.
- Divide the contents of the pan between the 2 bowls and top with the roasted peanuts. Spoon over the dressing and garnish with a few mint leaves. Serve while the beef is still warm.